Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Pumpkin Butternut Squash Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
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. By creativesocialworker in Cooking Soups & Stews.
To begin with this recipe, we must 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:
- Prepare pumpkin pie
- Take Butternut squash
- Take 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
- Make ready Pepper
- Take Garlic salt
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 of crunch. 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! Unlike a lot of butternut squash soups, this one isn't overly sweet.
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.
I don't like when squash soups taste more like dessert than dinner. 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. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. Something I whipped up off the top of my head, with things I had on hand.
So that is going to wrap this up for this special food pumpkin butternut squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
