Butternut Squash Soup
Butternut Squash Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna 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 the best! how to make roasted butternut squash soup. Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe.

Butternut Squash Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Butternut Squash Soup is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook butternut squash soup using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Soup:
  1. Get 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
  2. Prepare 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. Make ready 1 teaspoon fresh lemon juice
  7. Prepare 1/2 teaspoon salt
  8. Make ready 1/4 teaspoon ground pepper
  9. Make ready 4 teaspoons sliced green onion, divided
  10. Make ready 1/4 teaspoon ground ginger
  11. Take Coarsely ground black pepper
  12. Take 4 teaspoons toasted pumpkin seeds, divided

You add the squash, chopped apple, stock, and seasonings. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months. Top your butternut squash soup with bacon, mix it with spices, or add it into chili.

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.

A savory, simple soup that's perfect for the fall and winter months. 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. If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

So that’s going to wrap it up for this exceptional food butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!