Double-Butternut Squash Soup Recipe

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.