Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Butternut Squash Soup is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Butternut Squash Soup is something which I have loved my entire life. They are fine and they look fantastic.
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!
To begin with this particular recipe, we must first prepare a few components. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Soup:
- Take packages frozen peeled, diced butternut squash (5 cups)
- Make ready olive oil
- Get vegetable broth
- Make ready chopped onion
- Make ready Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Prepare fresh lemon juice
- Make ready salt
- Prepare ground pepper
- Take sliced green onion, divided
- Prepare ground ginger
- Make ready Coarsely ground black pepper
- Prepare 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.
Steps 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 is going to wrap this up for this exceptional food butternut squash soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be 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!
