Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Butternut Squash Soup is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Butternut Squash Soup is something which I have loved my entire life. They’re nice and they look wonderful.

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.

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

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.

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’s going to wrap it up for this exceptional food butternut squash soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in 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!