Butternut Squash Soup
Butternut Squash Soup

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! 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 well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Butternut Squash Soup is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you cook 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. Get 2 cups vegetable broth
  4. Get 1/2 cup chopped onion
  5. Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
  6. Take 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. Get 1/4 teaspoon ground ginger
  11. Make ready Coarsely ground black pepper
  12. Get 4 teaspoons toasted pumpkin seeds, divided

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. This butternut squash soup recipe is the best! Butternut squash soup is a classic fall and winter soup recipe.

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.

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. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Butternut Squash Soup is the perfect vegetarian fall soup with apples that's healthy and creamy and easy for weeknights or your holiday meal! These butternut squash soups are the perfect way to kick off the biggest meal of the year (before While these butternut squash soup recipes are great for Thanksgiving, they're also a great go-to.

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