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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial Pertaining To Your Health.
On TV as well as in magazines everyone is telling you to eat an apple a day, however, have you ever asked yourself why? You might know people that live by this and also demand that their children live by this rule as well. This idea is known all over the world and people just take it as fact without knowing if this is in fact true. In the following paragraphs we are going to be looking at apples to see if they really are a food that can help to keep you healthy.
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And now you know why men and women tell you that you should eat an apple every day. The advantages we covered are just a couple of of the benefits that eating apples can provide. All of the benefits would take us to much time to include in this article, nevertheless the information is out there. So do yourself a favor and pick up some apples when you go to the grocery store. These apples can wind up helping you to live a longer and also healthier life.
We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. You can have butternut squash soup using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Butternut Squash Soup:
- You need packages frozen peeled, diced butternut squash (5 cups)
- Get olive oil
- Use vegetable broth
- You need chopped onion
- You need Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- Prepare fresh lemon juice
- You need salt
- Provide ground pepper
- Get sliced green onion, divided
- Provide ground ginger
- You need Coarsely ground black pepper
- Use toasted pumpkin seeds, divided
Steps to make Butternut Squash Soup:
- 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 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.
- Divide among 4 bowls and top each with 1 teaspoon pumpkin seeds, 1 teaspoon green onions, and pepper.
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