Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, butternut squash soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Butternut Squash Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Butternut Squash Soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash soup using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Take packages frozen peeled, diced butternut squash (5 cups)
- Make ready olive oil
- Get vegetable broth
- Prepare chopped onion
- Prepare Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Take fresh lemon juice
- Prepare salt
- Take ground pepper
- Prepare sliced green onion, divided
- Make ready ground ginger
- Get Coarsely ground black pepper
- Prepare 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:
- Cook squash according to package instructions; set aside.
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.
- 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.
- 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.
So that is going to wrap it up with this special food butternut squash soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
