Butternut Squash Soup
Butternut Squash Soup

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I’m gonna 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 in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Butternut Squash Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

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 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. Prepare 2 cups vegetable broth
  4. Take 1/2 cup chopped onion
  5. Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
  6. Get 1 teaspoon fresh lemon juice
  7. Take 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. Take Coarsely ground black pepper
  12. 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:
  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.

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.

So that’s going to wrap it up with this special food butternut squash soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!