Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pumpkin butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pumpkin Butternut Squash Soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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:
- Take pumpkin pie
- Prepare Butternut squash
- Take Potato large
- Prepare Carrots
- Get Onion
- Make ready Curry powder
- Make ready Coconut milk
- Make ready (optional)
- Get Salt
- Get Pepper
- Take Garlic salt
Heat to boiling; reduce heat to medium. 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.
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.
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 and chili spice you'll love the flavor of this soup. Comforting soups are perfect during the fall and winter months so try this Acorn Squash Soup or this Creamy Potato Soup to stay warm. Directions Place the peeled, roughly diced pumpkin and squash, the roughly chopped shallots, chopped garlic and the crushed coriander seeds in a large roasting tin and toss with the melted butter. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.
So that’s going to wrap it up with this special food pumpkin butternut squash soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
