Butternut Squash Soup
Butternut Squash Soup

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in "This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

Butternut Squash Soup is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Butternut Squash Soup is something which I have loved my entire life. They are nice and they look wonderful.

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

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

This butternut squash soup recipe is the best! 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.

But today we're roasting the butternut squash, which gives so much more depth of flavor and. 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 makes the soup easier to prepare (as you. I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato.

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