Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
Pumpkin Butternut Squash Soup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Pumpkin Butternut Squash Soup is something which I have loved my whole life.
To get started with this recipe, we must first 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:
- Take pumpkin pie
- Get Butternut squash
- Make ready Potato large
- Prepare Carrots
- Get Onion
- Make ready Curry powder
- Make ready Coconut milk
- Make ready (optional)
- Make ready Salt
- Get Pepper
- Make ready Garlic salt
Then check out this delicious pumpkin and butternut squash soup that's topped with cheese, croutons and bacon. Add the pumpkin puree, butternut squash, chicken stock. Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin. Subtle notes of chili powder and cinnamon swirl this dense velvety soup for a serious comforting bowl of butternut squash pumpkin soup.
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.
Dutch oven heat oil over medium. Stir in the next six ingredients (through pepper). Wrap in foil and place on baking sheet. Brush with melted butter (or olive oil) and season with salt and pepper. Another option is to sauté the pumpkin and squash.
So that is going to wrap it up for this exceptional food pumpkin butternut squash soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
