Double-Butternut Squash Soup

Rating: 3.86 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

By MiddleNameGrace

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
175 calories; protein 4.3g; carbohydrates 27.8g; fat 7g; cholesterol 11.4mg; sodium 354.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

cheesemite
Rating: 5 stars
10/08/2013
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
Helpful
(2)

Most helpful critical review

Wendy
Rating: 1 stars
03/13/2014
Too nutty Read More
Helpful
(1)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
cheesemite
Rating: 5 stars
10/07/2013
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
Helpful
(2)
Wendy
Rating: 1 stars
03/13/2014
Too nutty Read More
Helpful
(1)
Anson
Rating: 4 stars
01/31/2021
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! Read More
Helpful
(1)
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Beauzmom
Rating: 4 stars
12/04/2016
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! Read More
Doreen Kelly DeBiasio
Rating: 5 stars
09/25/2016
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. Read More
SarahPT
Rating: 4 stars
12/09/2014
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. Read More
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