Butternut Squash Soup

Prep Time



Cook Time





Serves Up To




  • 2 packages (12 oz. each) frozen peeled; diced butternut squash (5 cups)
  • 1 Tbsp. olive oil
  • ½ cup chopped onion
  • 2 cups vegetable broth
  • 1 cup Almond Breeze Original (or Unsweetened) almondmilk
  • 1 tsp. fresh lemon juice
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. ground pepper
  • 4 tsp. toasted pumpkin seeds; divided
  • 4 tsp. sliced green onion; divided
  • Coarsely ground black pepper


  1. 1

    Cook squash according to package instructions; set aside.

  2. 2

    Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.

  3. 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 almondmilk, lemon juice, salt, ginger, and pepper. Cook, stirring occasionally for 3 minutes or until soup is heated through.

  4. 4

    Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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