Recipe of Butternut Squash Soup in 27 Minutes for Beginners

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, butternut squash soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Soup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Butternut Squash Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Reviews for: Photos of Butternut Squash Soup II. This butternut squash soup has a secret ingredient—a tart green apple.

To get started with this particular recipe, we must first prepare a few components. 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. Prepare 1/2 cup chopped onion
5. Get 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
6. Make ready 1 teaspoon fresh lemon juice
7. Prepare 1/2 teaspoon salt
8. Make ready 1/4 teaspoon ground pepper
9. Get 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

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for. This butternut squash soup recipe is the best!

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.

I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. TESTED & PERFECTED RECIPE - The easiest butternut squash soup you'll ever make - still silky, slightly sweet and full of flavor. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you.

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