Butternut Squash Soup. Enjoy Our Tasty Butternut Squash Bisque Made with Apple and Cinnamon! In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Return the pureed soup to the pan and add the cream. Cook and stir until heated through. Editor's tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together two tablespoons of olive oil with two tablespoons of flour. You can cook Butternut Squash Soup using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Butternut Squash Soup

1. It's 2 (12 ounce) of packages frozen peeled, diced butternut squash (5 cups).
2. Prepare 1 tablespoon of olive oil.
3. Prepare 2 cups of vegetable broth.
4. You need 1/2 cup of chopped onion.
5. It's 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. It's 1/4 teaspoon of ground pepper.
9. It's 4 teaspoons of sliced green onion, divided.
10. It's 1/4 teaspoon of ground ginger.
11. Prepare of Coarsely ground black pepper.
12. Prepare 4 teaspoons of 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. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. Check out our top-rated winter squash soup recipes.

Butternut Squash Soup step by step

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..

Garnish with sliced scallions, toasted squash seeds, or shrimp. Butternut-Apple. *I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. I often make a double batch, one for eating, and one batch for this soup. 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.