Winter Squash Soup with Almond Butter
By rmulleni
Ingredients
- 1/4 cup olive oil
- 1 onion
- 2 teaspoons minced fresh garlic
- 2 medium peeled and chopped butternut squash,
- kabocha, or other hard squash, 1 inch chunks.
- 4 cups chicken or vegetable broth
- 2 Tbsp almond butter (optional)
- salt & pepper to taste
- 1/2 cup heavy cream.
Details
Servings 6
Preparation
Step 1
Pre-preparations include peeling and chopping the butternut squash, so it’s assumed that part is already completed. Heat oil in a large pot. Add the onion and garlic and cook about 10 minutes. Add the squash and broth. If needed add water to just cover the squash. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cook stirring occasionally, until squash falls apart when poked with fork, about 25 minutes. Puree soup, Add any additional water so that it’s at a consistency that you like.
Return the pureed soupm to the pot and add the cream.
Ladle into 6 bowls. Garnish with a teaspoon of almond butter.
A common practice with any soup is to make a double batch of it and freeze the left over portions for another day.
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