Steps to Make Pumpkin Butternut Squash Soup in 29 Minutes for Young Wife

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Pumpkin Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Pumpkin Butternut Squash Soup is something that I have loved my entire life. They are 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 get started 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:

1. Get pumpkin pie
2. Prepare Butternut squash
3. Get 1 Potato large
4. Make ready 2 - 3 Carrots
5. Prepare half Onion
6. Prepare 3 tsps Curry powder
7. Prepare Coconut milk
8. Prepare Half and half (optional)
9. Make ready Salt
10. Prepare Pepper
11. Prepare 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:

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.

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