Simple Way to Make Favorite Pumpkin Butternut Squash Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pumpkin Butternut Squash Soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pumpkin Butternut Squash Soup is something that I have loved my whole life.

Process mixture until smooth with a hand blender or in a food processor. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pumpkin butternut squash soup using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Butternut Squash Soup:

1. Prepare pumpkin pie
2. Make ready Butternut squash
3. Get 1 Potato large
4. Get 2 - 3 Carrots
5. Take half Onion
6. Take 3 tsps Curry powder
7. Take Coconut milk
8. Take Half and half (optional)
9. Prepare Salt
10. Take Pepper
11. Get 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. Scrape the cooked squash flesh from the skin and set aside. To make the soup: Heat a soup pot over medium heat. Add butter or oil, along with the leeks, stirring, until the leeks are tender but not.

So that’s going to wrap this up with 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 at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!