Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Butternut Squash Soup is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Butternut Squash Soup is something which I have loved my whole life. They are fine and they look fantastic.
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. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Butternut squash soup is a classic fall and winter soup recipe.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Take 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
- Prepare 1 tablespoon olive oil
- Make ready 2 cups vegetable broth
- Prepare 1/2 cup chopped onion
- Take 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Get 1 teaspoon fresh lemon juice
- Get 1/2 teaspoon salt
- Make ready 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
Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me. 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!
Steps 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.
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! 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. Smooth and silky butternut squash soup is a cold-weather staple.
So that’s going to wrap it up for this special food butternut squash soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
