Butternut Squash Soup
Butternut Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Butternut Squash Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Butternut Squash Soup is something that I’ve loved my whole life.

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

If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. Stir in butternut squash, thyme, chicken broth, salt and pepper. Use an immersion blender to puree soup.

Steps 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.

Stir in butternut squash, thyme, chicken broth, salt and pepper. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in an upright blender. Meanwhile, in a large pot over. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.

So that is going to wrap this up with this special food butternut squash soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!