Simple Way to Make Gordon Ramsay Butternut Squash Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Butternut Squash Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

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. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients.

To get started with this recipe, we must first prepare a few ingredients. You can cook butternut squash soup using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Soup:

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

The garlic is what really flavors this soup. Meanwhile, in a large pot over. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals.

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.

My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. The creaminess of this soup is balanced perfectly with a crunchy Pumpkin Seed Granola topping. Perfect for evenings with a bit of a chill in the air.

So that is going to wrap this up for this special food butternut squash soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!