Recipe of Pumpkin Butternut Squash Soup in 23 Minutes for Mom

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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 popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Pumpkin Butternut Squash Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first 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. Take pumpkin pie
2. Make ready Butternut squash
3. Prepare 1 Potato large
4. Take 2 - 3 Carrots
5. Make ready half Onion
6. Take 3 tsps Curry powder
7. Take Coconut milk
8. Make ready Half and half (optional)
9. Take Salt
10. Get 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.

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