Butternut Squash Soup.

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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. It's 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. It's 1 teaspoon of fresh lemon juice.
7. You need 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. It's 4 teaspoons of toasted pumpkin seeds, divided.

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..

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