Butternut Squash Soup
Butternut Squash Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash.

Butternut Squash Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Butternut Squash Soup is something which I have loved my whole life.

To begin with this recipe, we must 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. Make ready 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
  2. Prepare 1 tablespoon olive oil
  3. Take 2 cups vegetable broth
  4. Take 1/2 cup chopped onion
  5. Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
  6. Get 1 teaspoon fresh lemon juice
  7. Get 1/2 teaspoon salt
  8. Take 1/4 teaspoon ground pepper
  9. Get 4 teaspoons sliced green onion, divided
  10. Take 1/4 teaspoon ground ginger
  11. Make ready Coarsely ground black pepper
  12. Get 4 teaspoons toasted pumpkin seeds, divided

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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.

I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. 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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