Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pumpkin butternut squash soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper. This soup is a great meal for those cold nights in fall and winter.
Pumpkin Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pumpkin Butternut Squash Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular 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 that.
The ingredients needed to make Pumpkin Butternut Squash Soup:
- Get pumpkin pie
- Prepare Butternut squash
- Make ready Potato large
- Prepare Carrots
- Make ready Onion
- Take Curry powder
- Take Coconut milk
- Get (optional)
- Make ready Salt
- Take Pepper
- Make ready Garlic salt
Wrap in foil and place on baking sheet. Brush with melted butter (or olive oil) and season with salt and pepper. Another option is to sauté the pumpkin and squash. Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin.
Instructions to make Pumpkin Butternut Squash Soup:
- Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet.
- Meanwhile in a large pot sauté onion, potato and garlic. Season generously with salt, pepper and garlic salt.
- Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder.
- Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell.
- 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.
- Serve with coconut milk or half and half.
Subtle notes of chili powder and cinnamon swirl this dense velvety soup for a serious comforting bowl of butternut squash pumpkin soup. This pumpkin and butternut squash soup recipe by Jon Ganna of Soup Opera is perfect for a cold Autumn's day. Add the pumpkin puree, butternut squash, chicken stock. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too.
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