Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Butternut Squash Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Butternut Squash Soup is something which I’ve loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Get 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
- Get 1 tablespoon olive oil
- Make ready 2 cups vegetable broth
- Make ready 1/2 cup chopped onion
- Make ready 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Take 1 teaspoon fresh lemon juice
- Take 1/2 teaspoon salt
- Prepare 1/4 teaspoon ground pepper
- Prepare 4 teaspoons sliced green onion, divided
- Prepare 1/4 teaspoon ground ginger
- Prepare Coarsely ground black pepper
- Prepare 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.
Instructions to make Butternut Squash Soup:
- 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.
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 special food butternut squash soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
