Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, butternut squash soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.
Butternut Squash Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Butternut Squash Soup is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook butternut squash soup using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Soup:
- Get 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
- Make ready 1 tablespoon olive oil
- Prepare 2 cups vegetable broth
- Get 1/2 cup chopped onion
- Make ready 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Prepare 1 teaspoon fresh lemon juice
- Prepare 1/2 teaspoon salt
- Prepare 1/4 teaspoon ground pepper
- Prepare 4 teaspoons sliced green onion, divided
- Prepare 1/4 teaspoon ground ginger
- Make ready Coarsely ground black pepper
- Make ready 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. This butternut squash soup recipe is the best!
Instructions to make Butternut Squash Soup:
- Cook squash according to package instructions; set aside.
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.
- 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.
- Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.
I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is.
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