Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin butternut squash soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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.
Pumpkin Butternut Squash Soup is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Pumpkin Butternut Squash Soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook pumpkin butternut squash soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Prepare pumpkin pie
- Make ready Butternut squash
- Get 1 Potato large
- Get 2 - 3 Carrots
- Get half Onion
- Take 3 tsps Curry powder
- Get Coconut milk
- Get Half and half (optional)
- Get Salt
- Take Pepper
- Take 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.
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.
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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