With these delicious sugar cookies, which were modeled like conversation hearts, you may declare your love on February 14th.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons unsalted butter
- ¼ cup almonds
- 3 cups vegetable broth, divided
- 1 butternut squash – peeled, seeded, and diced
- 2 carrots, peeled and cut in chunks
- 1 onion, diced
- 4 cloves garlic
- water as needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cinnamon, or more to taste
- 1 teaspoon chili powder, or more to taste
- ½ teaspoon brown sugar
- ½ teaspoon salt
Instructions
- 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.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 8 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 354 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with a few alterations, still loved it as a whole. First off, I roasted the almond slices then ran them through my coffee/herb grinder, both for the flavor and to allow me to use my immersion blender without worry I’ll miss some slivers and have a choking hazard. Next I started with a classic mirepoix (carrot, celery, onion) as I had no broth, cooked down in butter then added squash and water to cover by a half inch. Then I added nuts and the reminder of the flavors except the salt, btb-rts. 20 or so minutes later I blended until smooth, salted and balanced the cinnamon with another half portion of chili powder. One last riff of about a 3rd cup whole milk just to bring a level of creamy and it was a hit for the whole family!
Wow…I can’t even comment on the taste yet, although it looks and smells delicious. I’m a cooking novice so following directions is crucial to a successful dish. Therefore, I followed this one to the T. Putting the soup in the blender, holding down the lid and hitting pulse, as directed, resulted in first degree burns on my face. I didn’t mind cleaning soup from all over my kitchen as I was more concerned with the blisters on my face and ear. Luckily I had on long sleeves so the rest of me survived. I highly recommend NOT hitting pulse but rather just blend on low. I also let it cool for awhile before continuing. I sure hope it tastes good!
This soup came out so delicious! I made it exactly as the recipe called and am making it again tomorrow. Everyone in my family loved it.
not the strongest flavor, I kept adding cheese to garnish which added nicely (Beecher’s flagship). I thought the almonds were a nice touch, would probably add more next time! I didn’t have carrots but used a few small potatoes instead. if you make soups like this a lot I’d definitely recommend an immersion blender, makes life WAY easier.
Too nutty
The combination of chili powder and cinnamon gave the soup a lovely, subtle flavor, which really surprised me. I used ground almonds, and cooked them in the butter until they took on a little color. Other than that, I followed the recipe pretty closely. The almonds work some kind of magic with the flavor and texture. A really nice soup.