Butternut Squash Soup
Butternut Squash Soup

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, butternut squash soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Butternut Squash Soup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Butternut Squash Soup is something that I’ve loved my whole life.

Low Prices on Butternut Squash Soup. Free UK Delivery on Eligible Orders Check Out Homemade Vegetable Soup On eBay. Check Out Great Products On eBay. Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup.

To get started 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 cook it.

The ingredients needed to make Butternut Squash Soup:
  1. Make ready 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
  2. Make ready 1 tablespoon olive oil
  3. Take 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. Make ready 1/2 teaspoon salt
  8. Prepare 1/4 teaspoon ground pepper
  9. Make ready 4 teaspoons sliced green onion, divided
  10. Get 1/4 teaspoon ground ginger
  11. Take Coarsely ground black pepper
  12. Make ready 4 teaspoons toasted pumpkin seeds, divided

Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Butternut squash and closely related pumpkin, makes for delicious, vibrant soup: sweet, savoury and rich in body and flavour.

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.

For a really silky soup, put the soup into a liquidiser and blitz it in batches. Butternut squash and closely related pumpkin, makes for delicious, vibrant soup: sweet, savoury and rich in body and flavour. It can stand up to spices and works well with salty meats like pancetta and chorizo. Children love the sweet taste too. Just up the spice and chilli for more mature palates.

So that’s going to wrap it up for this exceptional food butternut squash soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!