Recipe of Ultimate Pumpkin Butternut Squash Soup

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin butternut squash soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Butternut Squash Soup is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Pumpkin Butternut Squash Soup is something that I have loved my entire life. They are fine and they look fantastic.

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.

To begin 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 cook it.

The ingredients needed to make Pumpkin Butternut Squash Soup:

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

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.

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’s going to wrap it up with this exceptional food pumpkin butternut squash soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!