Good day everyone, this time we will give you pumpkin butternut squash soup recipes of dishes that are simple to know. We are going to share with you the recipes that you are on the lookout for. I’ve made it many times and it is so scrumptious that you guys will find it irresistible.
Pumpkin Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Pumpkin Butternut Squash Soup is something that I have loved my whole life.
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. Process mixture until smooth with a hand blender or in a food processor.
To begin with this recipe, we must first prepare a few ingredients. You can have pumpkin butternut squash soup using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Make ready pumpkin pie
- Prepare Butternut squash
- Prepare 1 Potato large
- Prepare 2 - 3 Carrots
- Get half Onion
- Make ready 3 tsps Curry powder
- Prepare Coconut milk
- Get Half and half (optional)
- Make ready Salt
- Prepare Pepper
- Prepare Garlic salt
Dutch oven heat oil over medium. Stir in the next six ingredients (through pepper). Cut the squash in half, and remove any seeds and strings. If desired, reserve and toast the seeds to be used as a garnish.
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.
Quarter the squash or cut into slabs. This butternut squash / pumpkin soup is made without chopping a single thing. And it's also made without using the stove or a pot. It's creamy and the sweetness and flavour of pumpkin is more intense than classic pumpkin soup. And it takes all of FIVE MINUTES of hands on effort. 🙂 This post is brought to you courtesy of Vitamix.
Above is the way to cook pumpkin butternut squash soup, very simple to make. Do the cooking phases correctly, calm down and use your heart then your cooking shall be scrumptious. There are lots of recipes that you would be able to strive from this website, please find what you need. For those who like this recipe please share it with your friends. Completely satisfied cooking.
