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Butternut Squash Soup

By: Maggie Boucher from bluediamond.com
Updated December 19, 2018
Butternut Squash Soup
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 cups 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 teaspoons toasted pumpkin seeds, divided
  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.

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