Hello everybody, hope you are 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 am going to make it a bit unique. This is gonna smell and look 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. By creativesocialworker in Cooking Soups & Stews.

Pumpkin Butternut Squash Soup is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Pumpkin Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

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 cook that.

The ingredients needed to make Pumpkin Butternut Squash Soup:

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

The only sweetener in the soup are the natural ones coming from the butternut squash and pumpkin. The other ingredients you'll use are an onion, garlic, coriander. This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu. Creamy and thick with a hint of cinnamon Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin.

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.

This butternut squash / pumpkin soup is made without chopping a single thing. And it's also made without using the stove or a pot. I've been making pumpkin soup this way for years and years. It takes longer than my Easy Classic Pumpkin Soup which is made the traditional way on the stove, but. This delicious soup is quick and easy to make by roasting fall-harvested butternut squash.

So that is going to wrap this up for this special food pumpkin butternut squash soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!