Toasted Almond & Butternut Squash Soup

A luxurious, creamy soup highlighting the natural sweetness of butternut squash, enriched with coconut milk and garnished with crunchy toasted almonds.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). Spread the sliced almonds evenly on a baking sheet. Toast them in the oven for about 5-7 minutes, or until they become golden brown and fragrant. Be cautious as they can burn quickly; check frequently to ensure they don’t overcook.
2. 2.
   In a medium saucepan, heat the olive oil over medium heat. Add the cubed butternut squash, stirring occasionally. Sauté for about 8-10 minutes, or until the squash begins to soften and takes on a slight golden color around the edges. This caramelization enhances the sweetness of the squash.
3. 3.
   Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cover the pan and let the squash cook for another 10-12 minutes, or until it’s tender and easily pierced with a fork. This step softens the squash completely for a smooth texture later.
4. 4.
   Once the squash is cooked through, remove the saucepan from heat. Using an immersion blender, purée the mixture until it is smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a countertop blender, blending in batches if necessary to prevent overflow.
5. 5.
   Slowly stir in the coconut milk to add a rich, creamy texture to your soup. Heat the mixture gently over medium-low heat, stirring occasionally, until everything is well incorporated and warmed through. Taste and adjust seasoning with salt if needed. Serve the soup hot, garnished with the toasted almonds for a delightful crunch.