Butternut Squash Soup
Butternut Squash Soup

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Reviews for: Photos of Butternut Squash Soup II. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.

Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Butternut Squash Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:
  1. Make ready 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
  2. Get 1 tablespoon olive oil
  3. Make ready 2 cups vegetable broth
  4. Make ready 1/2 cup chopped onion
  5. Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
  6. Make ready 1 teaspoon fresh lemon juice
  7. Get 1/2 teaspoon salt
  8. Take 1/4 teaspoon ground pepper
  9. Make ready 4 teaspoons sliced green onion, divided
  10. Take 1/4 teaspoon ground ginger
  11. Make ready Coarsely ground black pepper
  12. Get 4 teaspoons toasted pumpkin seeds, divided

Ready in an hour and freezes well. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Instructions to make Butternut Squash Soup:
  1. Cook squash according to package instructions; set aside.
  2. Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.
  3. Stir in the cooked squash and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat. Stir in almond milk, lemon juice, salt, ginger, and pepper. Cook, stirring occasionally for 3 minutes or until soup is heated through.
  4. Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups.

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