Butternut Squash Soup
Butternut Squash Soup

Hey everyone, hope you are having an incredible day today. 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.

Butternut Squash Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Butternut Squash Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Take 2 cups vegetable broth
  4. Prepare 1/2 cup chopped onion
  5. Make ready 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. Take 1/4 teaspoon ground pepper
  9. Get 4 teaspoons sliced green onion, divided
  10. Take 1/4 teaspoon ground ginger
  11. Prepare Coarsely ground black pepper
  12. Make ready 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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