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Double-Butternut Squash Soup

"A very thick and savory, vegetarian soup. The squash, butter, and almonds supply this soup a virtually decadent taste. Tastes terrific served with sparkling yogurt or sour cream and garnished with both green onions or a dash of cinnamon."

Ingredients :

• 3 tablespoons unsalted butter
• 1/4 cup almonds
• 3 cups vegetable broth, divided
• 1 butternut squash - peeled, seeded, and diced
• 2 carrots, peeled and reduce in chunks
• 1 onion, diced
• four cloves garlic
• water as wanted
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground cinnamon, or more to taste
• 1 teaspoon chili powder, or greater to taste
• 1/2 teaspoon brown sugar
• half of teaspoon salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

• Melt the butter in a huge pot over medium warmness. Cook almonds in the melted butter till light brown, approximately five minutes. Pour 1 cup vegetable broth into the pot; carry to a simmer and cook until warmed, 1 to 2 mins.
• Pour final broth into the pot; add butternut squash, carrots, onion, and garlic. Pour sufficient water into the pot to guarantee the veggies are absolutely submerged; convey to a simmer and cook dinner till the carrots are absolutely tender and the volume of the liquid has decreased by way of about 1/3, 15 to twenty minutes.
• Pour broth combination into a blender no extra than 1/2 full. Cover and keep lid down; pulse some times earlier than leaving directly to combination. Puree in batches till smooth.
• Pour pureed soup right into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

Notes :

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