Curried Butternut Squash Soup With Almonds

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Curried Butternut Squash Soup With Almonds to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Curried Butternut Squash Soup With Almonds, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 butternut squash
• 1 cup slivered California Almonds,
• divided
• 4 tablespoons extra-virgin olive
• oil, divided
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 1/2 teaspoons mild curry
• powder
• 5 cups chicken or vegetable broth
• salt to taste
• 6 tablespoons plain lowfat yogurt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F

Step 2: Technique & Execution

Roast squash for 15 minutes; remove from oven and cut in half, scooping out seeds

Step 3: Technique & Execution

Place cut side down on oiled baking sheet and return to oven for 30-35 minutes, until very soft

Step 4: Technique & Execution

Remove from oven and let cool

Step 5: Technique & Execution

Meanwhile, turn heat down to 350 degrees F

Step 6: Technique & Execution

Place almonds on the baking sheet and roast until golden brown, about 10 minutes