Pumpkin Butternut Squash Soup

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Pumpkin Butternut Squash Soup. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Pumpkin Butternut Squash Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. Pumpkin Butternut Squash Soup is something that I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Pumpkin Butternut Squash Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin Butternut Squash Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pumpkin Butternut Squash Soup is 8-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pumpkin Butternut Squash Soup estimated approx 45 mins.

To get started with this particular recipe, we must prepare a few components. You can have Pumpkin Butternut Squash Soup using 11 ingredients and 6 steps. Here is how you can achieve it.

One of my favorite soups for fall!

Ingredients and spices that need to be Make ready to make Pumpkin Butternut Squash Soup:

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

Steps to make 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. Â I use a blender but a food processor works too. Â If the consistency is too thick, add more broth.
6. Serve with coconut milk or half and half.

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So that is going to wrap it up with this exceptional food Easiest Way to Make Quick Pumpkin Butternut Squash Soup. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!