Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups); 1 tablespoon olive oil; 2 cups vegetable broth; 1/2 cup chopped onion; 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk; 1 teaspoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 4 teaspoons sliced green onion, divided; 1/4 teaspoon ground ginger; Coarsely ground black pepper; 4 teaspoons toasted pumpkin seeds, divided

Blue Diamond @cook_14106402

Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.

Blue Diamond @cook_14106402

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Ingredients

15 minutes

4 servings

2 (12 ounce)packages frozen peeled, diced butternut squash (5 cups)
1 tablespoonolive oil
2 cupsvegetable broth
1/2 cupchopped onion
1 cupAlmond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
1 teaspoonfresh lemon juice
1/2 teaspoonsalt
1/4 teaspoonground pepper
4 teaspoonssliced green onion, divided
1/4 teaspoonground ginger
Coarsely ground black pepper
4 teaspoonstoasted pumpkin seeds, divided

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Steps

15 minutes

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.