Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin butternut squash soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pumpkin Butternut Squash Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Pumpkin Butternut Squash Soup is something which I’ve loved my entire life.
By creativesocialworker in Cooking Soups & Stews. Wrap in foil and place on baking sheet. 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.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare pumpkin pie
- Prepare Butternut squash
- Make ready 1 Potato large
- Prepare 2 - 3 Carrots
- Get half Onion
- Prepare 3 tsps Curry powder
- Get Coconut milk
- Make ready Half and half (optional)
- Prepare Salt
- Make ready Pepper
- Prepare Garlic salt
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. 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 Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.
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.
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 Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. 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. This butternut squash / pumpkin soup is made without chopping a single thing.
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