Pumpkin Butternut Squash Soup
Pumpkin Butternut Squash Soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin butternut squash soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really 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 after the rest of the soup.

Pumpkin Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Pumpkin Butternut Squash Soup is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Prepare pumpkin pie
  2. Take Butternut squash
  3. Prepare 1 Potato large
  4. Make ready 2 - 3 Carrots
  5. Take half Onion
  6. Take 3 tsps Curry powder
  7. Take Coconut milk
  8. Make ready Half and half (optional)
  9. Take Salt
  10. Get Pepper
  11. Prepare Garlic salt

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. 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.

Steps to make Pumpkin Butternut Squash Soup:
  1. Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet.
  2. Meanwhile in a large pot sauté onion, potato and garlic.  Season generously with salt, pepper and garlic salt.
  3. Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder.
  4. Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell.
  5. 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.
  6. 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. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter This soup was perfect for a rainy blustery night!

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