Pumpkin Butternut Squash Soup
Pumpkin Butternut Squash Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin butternut squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pumpkin Butternut Squash Soup is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Pumpkin Butternut Squash Soup is something that I’ve loved my entire life.

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.

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

Wrap in foil and place on baking sheet. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a This soup really doesn't need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin. Butternut squash soup is a classic fall and winter soup recipe.

Instructions 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.

This recipe has become a smash hit with readers, receiving a This soup really doesn't need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. We're talkin' a fireside candle burning, fall playlist on the speaker, inaugural pumpkin roll of the season baking in the We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. *Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup. *Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional.

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