Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Butternut Squash Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Butternut Squash Soup is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Soup:
- Take 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
- Make ready 1 tablespoon olive oil
- Make ready 2 cups vegetable broth
- Take 1/2 cup chopped onion
- Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Make ready 1 teaspoon fresh lemon juice
- Take 1/2 teaspoon salt
- Make ready 1/4 teaspoon ground pepper
- Make ready 4 teaspoons sliced green onion, divided
- Prepare 1/4 teaspoon ground ginger
- Get Coarsely ground black pepper
- Make ready 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:
- 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.
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.
So that is going to wrap it up with this exceptional food butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
