Easiest Way to Prepare Homemade Pumpkin Butternut Squash Soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, pumpkin butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Process mixture until smooth with a hand blender or in a food processor. Then check out this delicious pumpkin and butternut squash soup that's topped with cheese, croutons and bacon. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary.

Pumpkin Butternut Squash Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Pumpkin Butternut Squash Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Prepare pumpkin pie
2. Get Butternut squash
3. Get 1 Potato large
4. Prepare 2 - 3 Carrots
5. Take half Onion
6. Get 3 tsps Curry powder
7. Prepare Coconut milk
8. Get Half and half (optional)
9. Make ready Salt
10. Make ready Pepper
11. Make ready Garlic salt

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. Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.

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.

Pour in the broth and bring to a boil over medium heat. Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth. 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.

So that is going to wrap this up for this exceptional food pumpkin butternut squash soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!