Steps to Make Pumpkin Butternut Squash Soup in 18 Minutes for Beginners

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Butternut Squash Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pumpkin Butternut Squash Soup is something which I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we have to 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:

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

Instructions 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.

So that is going to wrap this up for this exceptional food pumpkin butternut squash soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!