More Great Recipes: Soup


Butternut Squash Soup


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"Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot."

Serves 4 | Prep Time 10 mins | Cook Time 15 mins

Why I Love This Recipe

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.


Ingredients You'll Need

2 12-ounce packages frozen peeled, diced butternut squash (5 cups)
1 tablespoon olive oil
½ 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
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground pepper
4 teaspoons toasted pumpkin seeds, divided
4 teaspoons sliced green onion, divided
Coarsely ground black pepper


Directions

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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