Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pumpkin butternut squash soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Butter or olive oil for brushing. Remove from heat and then puree soup in a blender until smooth. For a chunkier soup, set aside some of the veggies to incorporate.
Pumpkin Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pumpkin Butternut Squash Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin butternut squash soup using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Take pumpkin pie
- Make ready Butternut squash
- Get 1 Potato large
- Prepare 2 - 3 Carrots
- Take half Onion
- Take 3 tsps Curry powder
- Get Coconut milk
- Prepare Half and half (optional)
- Prepare Salt
- Prepare Pepper
- Take Garlic salt
Creamy and thick with a hint of cinnamon Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin. Reviews for: Photos of Butternut Squash Soup II. Unlike a lot of butternut squash soups, this one isn't overly sweet. I don't like when squash soups taste more like dessert than dinner.
Instructions to make Pumpkin Butternut Squash Soup:
- Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet.
- Meanwhile in a large pot sauté onion, potato and garlic. Season generously with salt, pepper and garlic salt.
- Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder.
- Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell.
- Blend squash, potatoes and broth together, slowly. I use a blender but a food processor works too. If the consistency is too thick, add more broth.
- Serve with coconut milk or half and half.
The only sweetener in the soup are the natural ones coming from the butternut squash and pumpkin. The other ingredients you'll use are an onion, garlic, coriander. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over I used pumpkin pie spice instead of cinnamon and nutmeg, and chicken stock rather than vegetable stock. This soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash.
So that’s going to wrap it up with this special food pumpkin butternut squash soup recipe. Thanks so much for reading. I am sure you will make this at home. There is 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!
