Pumpkin Butternut Squash Soup
Pumpkin Butternut Squash Soup

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 food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

This Roasted Butternut Squash and Pumpkin Soup has just the right balance of savory and sweet. Silky smooth and full of fall flavor! I had my first experience roasting a pumpkin a couple weekends ago. I don't know what's taken me so long.

Pumpkin Butternut Squash Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Pumpkin Butternut Squash Soup is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have pumpkin butternut squash soup using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Butternut Squash Soup:
  1. Get pumpkin pie
  2. Get Butternut squash
  3. Take 1 Potato large
  4. Make ready 2 - 3 Carrots
  5. Make ready half Onion
  6. Get 3 tsps Curry powder
  7. Take Coconut milk
  8. Make ready Half and half (optional)
  9. Take Salt
  10. Take Pepper
  11. Get Garlic salt

But today we're roasting the butternut squash, which gives so much more depth of flavor and. This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu. Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin. By creativesocialworker in Cooking Soups & Stews.

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.

Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin. By creativesocialworker in Cooking Soups & Stews. Wrap in foil and place on baking sheet. This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

So that is going to wrap this up with this exceptional food pumpkin butternut squash soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!