Simple Way to Prepare Pumpkin Butternut Squash Soup in 28 Minutes for Family

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin butternut squash soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu.

Pumpkin Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Pumpkin Butternut Squash Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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:

1. Get pumpkin pie
2. Take Butternut squash
3. Get 1 Potato large
4. Get 2 - 3 Carrots
5. Take half Onion
6. Make ready 3 tsps Curry powder
7. Get Coconut milk
8. Prepare Half and half (optional)
9. Get Salt
10. Prepare Pepper
11. Take Garlic salt

The soup is fantastic on its own, but you can add a touch of heavy cream or coconut cream for extra richness, and toasted pumpkin seeds for a little bit of crunch. Unlike a lot of butternut squash soups, this one isn't overly sweet. I don't like when squash soups taste more like dessert than dinner. The only sweetener in the soup are the natural ones coming from the butternut squash and pumpkin.

Steps to make Pumpkin Butternut Squash Soup:

1. Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet.
2. Meanwhile in a large pot sauté onion, potato and garlic.  Season generously with salt, pepper and garlic salt.
3. Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder.
4. Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell.
5. 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.
6. Serve with coconut milk or half and half.

The other ingredients you'll use are an onion, garlic, coriander. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. By creativesocialworker in Cooking Soups & Stews. Wrap in foil and place on baking sheet.

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