Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Butternut Squash Soup is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. 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:
- Make ready 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
- Get 1 tablespoon olive oil
- Take 2 cups vegetable broth
- Take 1/2 cup chopped onion
- Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Make ready 1 teaspoon fresh lemon juice
- Take 1/2 teaspoon salt
- Get 1/4 teaspoon ground pepper
- Prepare 4 teaspoons sliced green onion, divided
- Prepare 1/4 teaspoon ground ginger
- Get Coarsely ground black pepper
- Prepare 4 teaspoons toasted pumpkin seeds, divided
The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for. This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious.
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.
This butternut squash soup recipe is the best! Butternut Squash Soup could there be a more fitting fall soup than this? It's so fresh and healthy, it's deliciously creamy, and you'll love the blending of simple flavors. It's a bowl of pure autumn bliss! 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.
So that’s going to wrap it up for this exceptional food butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
