Easiest Way to Cook Delicious Butternut Squash Soup

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Butternut Squash Soup Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour in enough of the chicken stock to cover vegetables. Meanwhile, halve, deseed and rough chop the squash. You can have Butternut Squash Soup using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup

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

When the time's up, add the squash and stock to the pan. Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Heat the oil and melt the butter in a large pot over medium heat.

Butternut Squash Soup instructions

  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..

Cook and stir the onion in the butter and oil under tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper and nutmeg. Add the garlic and season lightly. Using a hand-blender or food processor, blend the mixture until smooth.