How to Make Speedy Butternut Squash Soup

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The ingredients needed to make Butternut Squash Soup:

1. Take 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
2. Prepare 1 tablespoon olive oil
3. Prepare 2 cups vegetable broth
4. Get 1/2 cup chopped onion
5. Prepare 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
6. Take 1 teaspoon fresh lemon juice
7. Prepare 1/2 teaspoon salt
8. Take 1/4 teaspoon ground pepper
9. Prepare 4 teaspoons sliced green onion, divided
10. Get 1/4 teaspoon ground ginger
11. Take Coarsely ground black pepper
12. Get 4 teaspoons toasted pumpkin seeds, divided

Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the. Remove squash chunks with slotted spoon and place in a blender and puree. Cut squash into eight large pieces. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter.

Instructions to make Butternut Squash Soup:

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.

Cut squash into eight large pieces. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is a great make-ahead option.

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