Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a tasty dish, pumpkin butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Watch how to make the best butternut squash soup in this short video! Butter or olive oil for brushing. Remove from heat and then puree soup in a blender until smooth.

Pumpkin Butternut Squash Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pumpkin Butternut Squash Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

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:

1. Prepare pumpkin pie
2. Make ready Butternut squash
3. Prepare 1 Potato large
4. Prepare 2 - 3 Carrots
5. Make ready half Onion
6. Make ready 3 tsps Curry powder
7. Make ready Coconut milk
8. Prepare Half and half (optional)
9. Get 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 soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and.

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