Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pumpkin Butternut Squash Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Pumpkin Butternut Squash Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few components. 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:
- Make ready pumpkin pie
- Make ready Butternut squash
- Take 1 Potato large
- Get 2 - 3 Carrots
- Get half Onion
- Make ready 3 tsps Curry powder
- Take Coconut milk
- Make ready Half and half (optional)
- Take Salt
- Prepare Pepper
- Get Garlic salt
Then check out this delicious pumpkin and butternut squash soup that's topped with cheese, croutons and bacon. Dutch oven heat oil over medium. Stir in the next six ingredients (through pepper). Wrap in foil and place on baking sheet.
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.
Brush with melted butter (or olive oil) and season with salt and pepper. Another option is to sauté the pumpkin and squash. 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. This pumpkin and butternut squash soup recipe by Jon Ganna of Soup Opera is perfect for a cold Autumn's day.
So that is going to wrap this up with this exceptional food pumpkin butternut squash soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
