Ingredients45 m servings 175 cals
- Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
- Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.
Per Serving: 175 calories; 7 g fat; 27.8 g carbohydrates; 4.3 g protein; 11 mg cholesterol; 354 mg sodium. Full nutrition
ReviewsRead all reviews 5
The combination of chili powder and cinnamon gave the soup a lovely, subtle flavor, which really surprised me. I used ground almonds, and cooked them in the butter until they took on a little co...
Wow...I can't even comment on the taste yet, although it looks and smells delicious. I'm a cooking novice so following directions is crucial to a successful dish. Therefore, I followed this one ...
This soup came out so delicious! I made it exactly as the recipe called and am making it again tomorrow. Everyone in my family loved it.