Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Watch how to make the best butternut squash soup in this short video! Butter or olive oil for brushing. Remove from heat and then puree soup in a blender until smooth.
Pumpkin Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pumpkin Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have pumpkin butternut squash soup using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Make ready pumpkin pie
- Get Butternut squash
- Get 1 Potato large
- Make ready 2 - 3 Carrots
- Prepare half Onion
- Prepare 3 tsps Curry powder
- Take Coconut milk
- Make ready Half and half (optional)
- Take Salt
- Take Pepper
- Make ready Garlic salt
Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible The soup is fantastic on its own, but you can add a touch of heavy cream or coconut cream for extra richness, and toasted pumpkin seeds for a little bit. This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu.
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.
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. 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. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road.
So that’s going to wrap it up for this exceptional food pumpkin butternut squash soup recipe. Thank you very much for reading. I’m sure 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, colleague and friends. Thank you for reading. Go on get cooking!
