Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pumpkin butternut squash soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Process mixture until smooth with a hand blender or in a food processor. Add in the roasted butternut squash and pumpkin and stir to combine. Add in the nutmeg, coriander, kosher salt and white pepper and stir together. Pour in the broth and bring to a boil over medium heat.
Pumpkin Butternut Squash Soup is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Pumpkin Butternut Squash Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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
- Take 1 Potato large
- Make ready 2 - 3 Carrots
- Take half Onion
- Make ready 3 tsps Curry powder
- Prepare Coconut milk
- Take Half and half (optional)
- Get Salt
- Prepare Pepper
- Get Garlic salt
Pumpkin & Butternut Squash Soup This soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road. Scrape the cooked squash flesh from the skin and set aside.
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 recipe make a lot, so you can freeze some for an easy lunch or dinner down the road. Scrape the cooked squash flesh from the skin and set aside. To make the soup: Heat a soup pot over medium heat. Add butter or oil, along with the leeks, stirring, until the leeks are tender but not. Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin.
So that’s going to wrap it up with this special food pumpkin butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
