Double-Butternut Squash Soup

Ingredients

• 0.3 cup almonds 
• 0.5 teaspoon brown sugar 
• 1  butternut squash diced peeled seeded
• 2  carrots peeled cut in chunks
• 1 teaspoon chili powder to taste
• 4 cloves garlic 
• 1 teaspoon ground cinnamon to taste
• 1  onion diced
• 0.5 teaspoon salt 
• 3 tablespoons butter unsalted
• 3 cups vegetable broth divided
• 8 servings water as needed
• 2 teaspoons worcestershire sauce 

Equipment

• pot
• blender

Directions

1. Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes.
2. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
3. Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic.
4. 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.
5. 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.
6. Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.