Butternut Squash Soup

Name: Butternut Squash Soup
Cook 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 Almondmilk or Almond Breeze Unsweetened Original 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

Cook Time:
16 Minutes: Difficulty:
Easy: Serves Up To:
4 Servings

Nutrition Information

Total Fat	4.5g

Total Carbohydrates	27g

Cholesterol	0mg
Sodium	740mg

Dietary Fiber	4g
Sugars	8g

Protein	3g

Directions

Step 1 complete
Cook squash according to package instructions; set aside.
Step 2 complete
Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.
Step 3 complete
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.
Step 4 complete
Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.