Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pumpkin butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pumpkin Butternut Squash Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Pumpkin Butternut Squash Soup is something that I have loved my entire life.
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.
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 cook it.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Prepare pumpkin pie
- Prepare Butternut squash
- Prepare 1 Potato large
- Take 2 - 3 Carrots
- Make ready half Onion
- Prepare 3 tsps Curry powder
- Get Coconut milk
- Prepare Half and half (optional)
- Make ready 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. Dutch oven heat oil over medium.
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.
This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road. Dutch oven heat oil over medium. Stir in the next six ingredients (through pepper). 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. This butternut squash / pumpkin soup is made without chopping a single thing.
So that is going to wrap it up for this special food pumpkin butternut squash soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
