Butternut Squash and Almond Soup

This Soup is my favorite to make in the fall, inspired by my spanish aunts that made an amazing marcona almonds and garlic soup, they used to serve them on terracotta dishes and bread.  I used the base of this soup reduced the amount of garlic and added the butternut squash.  The nutty taste from the almonds makes it hearty and delicious.

 

 

 

 

Butternut Squash and Almond Soup

Yield 6

 

Ingredients:

1 1/2 lb of butternut squash chopped in 1 inch dice

1/2 cup of roasted almonds  (to roast them see instructions)

1 yellow onion chopped

1/4 cup of olive Oil

5 garlic cloves

3 tbs of greek yogurt or cream cheese

1/4 cup of parmesano reggiano

1/4 teaspoon of nutmeg

1/2 teaspoon of Kosher salt

4 cups of Chicken Stock (Kitchen basics brand)

1/4 teaspoon of smoked spanish paprika (optional) not hungarian too strong

 

Preparation:

 

Preheat oven to 400F

 

Cut Butternut Squash, in one inch cube, (see video) add olive oil and Kosher salt and roast for about 25 minutes.  In another sheet pan add the almonds and bake for 8 minutes at 400 F, you will start to smell them.  

 

While squash and almonds are in oven, take a soup pot and add olive oil and saute the onions for about 10 minutes in medium to low heat, you want them to slowly release their sugars, add the garlic and salt cook for another 5 minutes.  Add Stock and butternut squash, almonds and all the spices let them heat through for about 6 minutes and let it cool for a bit before putting it in the blender. (10 minutes)

 

Blend until pureed then add the greek yogurt and parmesano reggiano and blend again.  Garnish with fresh parsley