Butternut Squash Soup

This recipe was shared by my friend Jennifer.

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.

Just wanted some.

instagram.com/sopinesphotography/

Seasonal soup

Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron

Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.

My very favorite fall time meal!

This type of squash has a fragrant aroma but is not as dense as our local pumpkins. Enjoy this butternut squash soup with crispy buttered bread or, for a healthier option, with whole wheat bread. It's an easy and light breakfast.

With crushed hazelnuts

Just love it. Good hearty soup. Serve with croissants or biscuits and Youll be a happy camper

#GoldenApron23Roasting the butternut squash, it caramelizes and brings the sweetness of it.You may cut the butternut in half, peel it, remove the seeds, and roast it or cut in chunks and roast it the way I did. It needs no cream, just enjoy the natural flavor of it.

Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.

From the Farm to Able episode of Queer Eye (I wrote down the steps and ingredients) -via Antoni Porowski

I added spices as an accent so I could enjoy a homemade rich and creamy butternut squash soup. It goes well with a piece of bread with dried fruits or pain d'épices.If you blend the ingredients in the blender a little longer so as to grind the spices the soup will be smooth!Substitute the milk with heavy cream and you will have restaurant quality taste! Recipe by Cookyquem

An easy delicious soup that always impresses. Serve with sweet potato rolls for a full flavorful meal.

It's the weekend before Thanksgiving as I type this, and it's become a seasonal favorite with readers and friends, so I thought it a perfect time to share my butternut squash soup recipe.Omit the thyme, and it makes a great basic recipe to which you can add any fresh or dried herbs or spices to suit your palate and menu.I like to serve the soup with a little fresh cracked black pepper most of the time. A dollop of sour cream or creme fraiche and chopped fresh chives, too, if I want to dress it up a bit.Oh, and you can bake the squash up to a week in advance.

I wanted to enjoy a soup that feels like fall...The story behind this recipeI felt that just butternut squash was missing something, so I added yams similar to Japanese sweet potatoes, and it was a great success!

this came out quite well. I was inspired by a creamy potato soup I had at an English pub, so I tried to mimic it at home. Except I also had some squash I needed to use up. while this was delicious, it needs some thing crunchy. I was planning on rolling out some slices of bread and baking them in three oven with some olive oil, rosemary and basil but didn't have time. If you make this, serve it with croutons or something crunchy. Bacon would help, but it won't be vegetarian.