Butternut Squash Soup
"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."
Serves4 People
Preparation Time10 min
Cooking Time15 min
Ingredients
- 2 12-oz. packages frozen peeled, diced butternut squash (5 cups)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cup vegetable broth
- 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground pepper
- 4 teaspoon toasted pumpkin seeds, divided
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Cook squash according to package instructions; set aside.
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Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.
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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.
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Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.