Recipe of Pumpkin Butternut Squash Soup in 10 Minutes for Young Wife

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin butternut squash soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pumpkin Butternut Squash Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pumpkin Butternut Squash Soup is something which I have loved my whole life.

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. By creativesocialworker in Cooking Soups & Stews.

To get started 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 it.

The ingredients needed to make Pumpkin Butternut Squash Soup:

1. Take pumpkin pie
2. Take Butternut squash
3. Get 1 Potato large
4. Take 2 - 3 Carrots
5. Make ready half Onion
6. Take 3 tsps Curry powder
7. Get Coconut milk
8. Get Half and half (optional)
9. Get Salt
10. Take Pepper
11. Make ready 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. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter This soup was perfect for a rainy blustery night! Unlike a lot of butternut squash soups, this one isn't overly sweet.

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.

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. The other ingredients you'll use are an onion, garlic, coriander. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. Something I whipped up off the top of my head, with things I had on hand.

So that’s going to wrap it up with this exceptional food pumpkin butternut squash soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!