Butternut Squash Soup
Butternut Squash Soup

Hello everybody, it is Brad, welcome to our recipe site. 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 bit tasty. This will be really delicious.

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Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Butternut Squash Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  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. Take 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
  6. Take 1 teaspoon fresh lemon juice
  7. Prepare 1/2 teaspoon salt
  8. Take 1/4 teaspoon ground pepper
  9. Make ready 4 teaspoons sliced green onion, divided
  10. Get 1/4 teaspoon ground ginger
  11. Prepare Coarsely ground black pepper
  12. Prepare 4 teaspoons toasted pumpkin seeds, divided

Cut squash into eight large pieces. Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Remove squash chunks with slotted spoon and place in a blender and puree.

Steps 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.

Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too.

So that is going to wrap it up for this exceptional food butternut squash soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!