Butternut Squash Soup.
Believe it or not this is a simple recipe just in the manner of the additional ones. I think the hardest part is to locate the best ingredients consequently you can enjoy the tasty Butternut Squash Soup for your breakfast with your friends or family.
You can cook Butternut Squash Soup using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Butternut Squash Soup
- Prepare 2 (12 ounce) of packages frozen peeled, diced butternut squash (5 cups).
- Prepare 1 tablespoon of olive oil.
- It's 2 cups of vegetable broth.
- Prepare 1/2 cup of chopped onion.
- Prepare 1 cup of Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk.
- You need 1 teaspoon of fresh lemon juice.
- Prepare 1/2 teaspoon of salt.
- You need 1/4 teaspoon of ground pepper.
- You need 4 teaspoons of sliced green onion, divided.
- Prepare 1/4 teaspoon of ground ginger.
- It's of Coarsely ground black pepper.
- You need 4 teaspoons of toasted pumpkin seeds, divided.
Butternut Squash Soup step by step
- 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..
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