Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pumpkin butternut squash soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. By creativesocialworker in Cooking Soups & Stews.
Pumpkin Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pumpkin Butternut Squash Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
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 cook it.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Get pumpkin pie
- Get Butternut squash
- Prepare 1 Potato large
- Make ready 2 - 3 Carrots
- Take half Onion
- Make ready 3 tsps Curry powder
- Get Coconut milk
- Take Half and half (optional)
- Make ready Salt
- Get Pepper
- Take Garlic salt
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. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal.
Steps 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.
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. 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. This soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road.
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