A very thick and savory, vegetarian soup. The squash, butter, and almonds give this soup a really decadent flavor. Tastes great served with fresh yogurt or sour cream and garnished with either green onions or a dash of cinnamon.
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 color. Other than that, I followed the recipe pretty closely. The almonds work some kind of magic with the flavor and texture. A really nice soup.
Read More 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 color. Other than that, I followed the recipe pretty closely. The almonds work some kind of magic with the flavor and texture. A really nice soup.
not the strongest flavor, I kept adding cheese to garnish which added nicely (Beecher's flagship). I thought the almonds were a nice touch, would probably add more next time! I didn't have carrots but used a few small potatoes instead. if you make soups like this a lot I'd definitely recommend an immersion blender, makes life WAY easier.
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.
Made this with a few alterations, still loved it as a whole. First off, I roasted the almond slices then ran them through my coffee/herb grinder, both for the flavor and to allow me to use my immersion blender without worry I’ll miss some slivers and have a choking hazard. Next I started with a classic mirepoix (carrot, celery, onion) as I had no broth, cooked down in butter then added squash and water to cover by a half inch. Then I added nuts and the reminder of the flavors except the salt, btb-rts. 20 or so minutes later I blended until smooth, salted and balanced the cinnamon with another half portion of chili powder. One last riff of about a 3rd cup whole milk just to bring a level of creamy and it was a hit for the whole family!
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 to the T. Putting the soup in the blender, holding down the lid and hitting pulse, as directed, resulted in first degree burns on my face. I didn't mind cleaning soup from all over my kitchen as I was more concerned with the blisters on my face and ear. Luckily I had on long sleeves so the rest of me survived. I highly recommend NOT hitting pulse but rather just blend on low. I also let it cool for awhile before continuing. I sure hope it tastes good!