Step-by-Step Guide to Prepare Perfect Pumpkin Butternut Squash Soup

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

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.

Pumpkin Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pumpkin Butternut Squash Soup is something that I have loved my whole life. They’re fine and they look fantastic.

To get started 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 it.

The ingredients needed to make Pumpkin Butternut Squash Soup:

1. Make ready 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. Prepare Coconut milk
8. Take Half and half (optional)
9. Get Salt
10. Make ready Pepper
11. Take 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 is going to wrap it up with this exceptional food pumpkin butternut squash soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!