Butternut Squash Soup

Healthier Organic Vegetarian

Cooking Time

16 minutes



Serves Up To


Nutrition Information

Total Fat4.5g
Total Carbohydrates27g
Dietary Fiber4g

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.

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  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.


  • 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

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