Step-by-Step Guide to Make Super Quick Homemade Butternut Squash Soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Enjoy Our Tasty Butternut Squash Bisque Made with Apple and Cinnamon! 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. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Butternut Squash Soup is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Butternut Squash Soup:

1. Take 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
2. Prepare 1 tablespoon olive oil
3. Get 2 cups vegetable broth
4. Make ready 1/2 cup chopped onion
5. Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
6. Make ready 1 teaspoon fresh lemon juice
7. Get 1/2 teaspoon salt
8. Get 1/4 teaspoon ground pepper
9. Take 4 teaspoons sliced green onion, divided
10. Get 1/4 teaspoon ground ginger
11. Get Coarsely ground black pepper
12. Get 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. Meanwhile, in a large pot over. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.

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.

Meanwhile, in a large pot over. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. The roasted butternut squash combined with onions, apple, carrots, and plenty of spices makes for a deeply flavorful and hearty soup.

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