Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pumpkin butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit unique. 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 after the rest of the soup.
Pumpkin Butternut Squash Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Pumpkin Butternut Squash Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready pumpkin pie
- Make ready Butternut squash
- Make ready 1 Potato large
- Get 2 - 3 Carrots
- Make ready half Onion
- Get 3 tsps Curry powder
- Take Coconut milk
- Make ready Half and half (optional)
- Prepare Salt
- Make ready Pepper
- Prepare Garlic salt
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. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor.
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.
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. 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. This butternut squash / pumpkin soup is made without chopping a single thing.
So that’s going to wrap this up for this exceptional food pumpkin butternut squash soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
