Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!
Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Butternut Squash Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Prepare packages frozen peeled, diced butternut squash (5 cups)
- Take olive oil
- Make ready vegetable broth
- Prepare chopped onion
- Make ready Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Get fresh lemon juice
- Prepare salt
- Take ground pepper
- Take sliced green onion, divided
- Prepare ground ginger
- Take Coarsely ground black pepper
- Make ready toasted pumpkin seeds, divided
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. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through.
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.
Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is.
So that’s going to wrap this up with this exceptional food butternut squash soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
