Butternut Squash Soup

Cooking Time

16 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Facts

Total Fat4.5g
Cholesterol0mg
Sodium740mg
Potassium
Total Carbohydrate27g
Dietary Fiber4g
Sugars8g
Protein3g

Earthy and sweet with all the flavor of the heavy cream classic, but dairy-free. A quick topping of sliced green onions, crunchy pumpkin seeds and zesty black pepper make it special enough for company. Convenience tip: Look for peeled, diced butternut squash in your freezer section. If frozen squash is not available, cook 5 cups diced fresh butternut in water until tender; drain and continue with recipe as directed.

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 almondmilk, 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.

Ingredients

  • 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

Included in this recipe