Step-by-Step Guide to Prepare Favorite Butternut Squash Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Butternut Squash Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

Reviews for: Photos of Butternut Squash Soup II. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.

To get started 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 it.

The ingredients needed to make Butternut Squash Soup:

1. Prepare packages frozen peeled, diced butternut squash (5 cups)
2. Get olive oil
3. Make ready vegetable broth
4. Take chopped onion
5. Take Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
6. Make ready fresh lemon juice
7. Prepare salt
8. Take ground pepper
9. Get sliced green onion, divided
10. Prepare ground ginger
11. Get Coarsely ground black pepper
12. Make ready 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. Butternut squash soup is a classic fall and winter soup recipe.

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.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. 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. 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.

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