Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Soup Butternut Squash Soup Butternut Squash Soup. Return the pureed soup to the pan and add the cream. Cook and stir until heated through.

Butternut Squash Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Butternut Squash Soup is something that I’ve loved my entire life.

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

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. Get 2 cups vegetable broth
4. Take 1/2 cup chopped onion
5. Get 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. Prepare 4 teaspoons sliced green onion, divided
10. Get 1/4 teaspoon ground ginger
11. Make ready Coarsely ground black pepper
12. Take 4 teaspoons toasted pumpkin seeds, divided

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Remove squash chunks with slotted spoon and place in a blender and puree. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary.

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.

Divide among heatproof glasses and garnish each glass with bacon. This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

So that is going to wrap it up for this exceptional food butternut squash soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!