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.