Hi, I am Kate. Today, we’re going to make pumpkin butternut squash soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pumpkin Butternut Squash Soup Recipe
Pumpkin Butternut Squash Soup is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Pumpkin Butternut Squash Soup is something that I have loved my whole life.
To begin with this particular 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 it.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Get pumpkin pie
- Take Butternut squash
- Prepare 1 Potato large
- Prepare 2 - 3 Carrots
- Get half Onion
- Take 3 tsps Curry powder
- Make ready Coconut milk
- Make ready Half and half (optional)
- Get Salt
- Prepare Pepper
- Get Garlic salt
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.
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