Toasted Almond Butternut Squash Soup
Liren Baker, of Kitchen Confidante, shares a yummy soup recipe that's perfect for Thanksgiving.
Photo: Liren Baker
If I could eat just one thing throughout the winter, it would be soup. It is my go-to for lunch and dinner, coupled with a chunk of hearty bread and a leafy, crunchy salad. Each spoonful brings warmth, comfort, and layers of flavors...I like to think of soup as that cozy scarf that I wrap around my neck before I leave the house. It envelops you, and as part of a meal, it can be an essential accessory to the menu.
Photos: Liren Baker
Whether you make soup the start of a meal or the main star, the beauty of soup is that it doesn't have to be complicated. It's a one pot meal, and who doesn't appreciate that kind of ease in the kitchen?
This toasted almond butternut squash soup echoes classic fall flavors, but with a surprising kick. Slices of almond toasted in spices lend a nutty heat to each spoonful, giving your belly the warmth you crave on a cold winter day.
Photos: Liren Baker
I love this soup by itself, but a large tureen of toasted almond butternut squash soup will make a perfect opener for my family's Thanksgiving meal this year. It can be prepared quickly, as well as in advance, leaving me time to focus on the turkey, and—the most important thing—my guests. And that, of course, is the best part of any meal.
Toasted Almond Butternut Squash Soup
Serves 4
2 tablespoons olive oil
1/2 cup sliced almonds
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon salt, plus additional to taste
1 leek, washed and sliced
12 oz cubed butternut squash
3 cup chicken stock
1/4 cup crème fraîche
In a medium sauce pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is glossy, drop in the almond, cumin, coriander, cayenne pepper, and salt. Stir until the almonds are evenly coated with the oil and spices, and toast until golden. Reserve 2 tablespoons for garnish and set aside.
Photo: Liren Baker
Add the remaining tablespoon of olive oil to the pan; then add the leek and butternut squash. Cook until leeks are wilted, stirring occasionally. Pour the chicken stock into the pan and bring to a boil. Lower heat and simmer for about 10 minutes or until the squash is fork tender.
Use an immersion blender or work in batches with a standard blender to puree the soup. Stir in 1/8 cup of the crème fraîche and adjust seasoning with a little salt if necessary.
To serve, ladle the soup in bowls, garnish with a dollop of the remaining crème fraîche, and top with the reserved toasted almonds. Enjoy immediately.
