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The ingredients needed to cook Butternut Squash Soup:
- Use 2 (12 ounce) packages frozen peeled, diced butternut squash (5 cups)
- Take 1 tablespoon olive oil
- Provide 2 cups vegetable broth
- Use 1/2 cup chopped onion
- Use 1 cup Almond Breeze Original almond milk or Almond Breeze Original Unsweetened almond milk
- You need 1 teaspoon fresh lemon juice
- You need 1/2 teaspoon salt
- Provide 1/4 teaspoon ground pepper
- Get 4 teaspoons sliced green onion, divided
- You need 1/4 teaspoon ground ginger
- Provide Coarsely ground black pepper
- Provide 4 teaspoons 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly
Cover raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you’re going to use was stored correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state just how long you may keep the food and if it must go from the fridge.
This sort of food often has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you may see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be detrimental, but its flavour, texture or colour may begin to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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