Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 16 min
Total time: 16 min
Yield: 4
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 Almond Beverage or Almond Breeze Unsweetened Original Almond Beverage; 1 tsp. fresh lemon juice; ½ tsp. Salt; ¼ tsp. ground ginger; ¼ tsp. ground pepper; 4 tsp. toasted pumpkin seeds; divide

Nutrient name	Nutrient weight per serving
Total Fat	4.5g
Total Carbohydrates	27g
Dietary Fiber	4g
Sugars	8g
Sodium	740mg
Protein	3g

*Nutrition Information is only an estimate

Butternut Squash Soup

Prep Time

16 Min

Difficulty

Easy

Servings

Nutrient name	Nutrient weight per serving
Total Fat	4.5g
Total Carbohydrates	27g
Dietary Fiber	4g
Sugars	8g
Sodium	740mg
Protein	3g

*Nutrition Information is only an estimate

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 Almond Beverage or Almond Breeze Unsweetened Original Almond Beverage
1 tsp. fresh lemon juice
½ tsp. Salt
¼ tsp. ground ginger
¼ tsp. ground pepper
4 tsp. toasted pumpkin seeds; divide

Directions

Cook squash according to package instructions; set aside.
Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.
Stir in the cooked squash and vegetable broth. Remove from heat. Transfer to a blender and process for 1 minute or until smooth. Return mixture to pan. Return the pan to heat. Stir in almond beverage, lemon juice, salt, ginger, and pepper. Cook, stirring occasionally for 3 minutes or until soup is heated through.
Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.