Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Buy books at Amazon.com and save. 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. Process mixture until smooth with a hand blender or in a food processor.
Pumpkin Butternut Squash Soup is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Pumpkin Butternut Squash Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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:
- Take pumpkin pie
- Get Butternut squash
- Take 1 Potato large
- Make ready 2 - 3 Carrots
- Take half Onion
- Prepare 3 tsps Curry powder
- Make ready Coconut milk
- Make ready Half and half (optional)
- Make ready Salt
- Prepare Pepper
- Prepare Garlic salt
A smooth, velvety butternut squash cream soup is served in scooped-out roasted pumpkin bowls, and sprinkled with savory Asiago cheese for a special fall meal. Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin. 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.
Steps 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. Dutch oven heat oil over medium. Stir in the next six ingredients (through pepper). Then check out this delicious pumpkin and butternut squash soup that's topped with cheese, croutons and bacon.
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