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.
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.