A bowl of creamy toasted almond butternut squash soup.

Toasted Almond Butternut Squash Soup

Toasted Almond Butternut Squash Soup is a simple soup recipe filled with a peppery blend of spices, butternut squash, and just a hint of crème fraiche for extra creaminess.

A bowl of creamy toasted almond butternut squash soup.
Toasted Almond Butternut Squash Soup

Try this easy Toasted Almond Butternut Squash Soup recipe for lunch or even as a prelude to your Thanksgiving feast. You’ll love each spoonful of the silky butternut squash!

A bowl of Toasted Almond Butternut Squash Soup garnished with crème fraîche and toasted slivered almonds.

This post first appeared on November 19, 2013 and featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!

The house is spotless. We are ready. At this time tomorrow, the first wave of family will be arriving, filling our home with extra hugs and love and company. We have been preparing for weeks, with a final big push this weekend to scrub and polish and make cozy. If there’s anything other than the excitement of having house guests, it’s their arrival that forces you to deep clean the house like never before.

We should have house guests every week!

As we anticipate my mother in law’s arrival, followed by my sister and brother in law, the reality that the holidays are upon us are finally sinking in. The garland draping the shops and the holiday commercials all of a sudden feels right. Even my husband got a head start and the house is ready with lights hung. I may even start listening to Christmas music.

With a steady flow of visitors, these are the days when effortless meals mean the most. I may be spending extra time in the kitchen, but that doesn’t mean I need to tackle the most challenging of recipes. A toasty bowl of soup will do.

Today I’m sharing this Toasted Almond Butternut Squash Soup. Can you taste the slivers of almonds I toasted in a peppery blend of spices, their nutty undertone mingled into each creamy spoonful of silky butternut squash?

Whether you serve it for lunch or as the prelude to your Thanksgiving feast, it is sure to warm your tastebuds. And like all dishes I love, it is so easy, it leaves you more time for the ones you love.

Bowls of Toasted Almond Butternut Squash Soup garnished with crème fraîche and toasted slivered almonds.

More Butternut Squash Recipes

Butternut Squash Scalloped Potatoes (Vegan)
Spiced Butternut Squash Lentil Soup (Vegan)
Butternut Squash Creamed Corn
Stuffed Butternut Squash with Farro, Chickpeas and Kale
Curried Roasted Butternut Squash Soup

Toasted Almond Butternut Squash Soup

Toasted Almond Butternut Squash Soup is a simple soup recipe filled with toasted almonds, a peppery blend of spices, butternut squash, and just a hint of crème fraiche for extra creaminess.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 309kcal

Ingredients

  • 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 cups chicken stock
  • 1/4 cup crème fraîche

Instructions

  • 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.
  • 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.

Nutrition

Calories: 309kcal | Carbohydrates: 23g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 642mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9692IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 2mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Me

    I could not find the recipe, would you kindly email it to me. Would be much obliged.

    Reply
  2. Monet

    I think incredible is an apt adjective. And don’t you just love having guests? They are lucky to have you as hosts! Thank you for sharing. Just delicious!

    Reply
  3. Eileen

    Almond sounds like such a great addition to a rich and creamy butternut squash soup! This sounds like the makings of the coziest meal ever.

    Reply
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