Easiest Way to Cook Delicious Pumpkin Butternut Squash Soup

Pumpkin Butternut Squash Soup. Butter or olive oil for brushing. Remove from heat and then puree soup in a blender until smooth. For a chunkier soup, set aside some of the veggies to incorporate.

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. Reviews for: Photos of Butternut Squash Soup II. You can cook Pumpkin Butternut Squash Soup using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin Butternut Squash Soup

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

We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over I used pumpkin pie spice instead of cinnamon and nutmeg, and chicken stock rather than vegetable stock. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible The soup is fantastic on its own, but you can add a touch of heavy cream or coconut cream for extra richness, and toasted pumpkin seeds for a little bit. Unlike a lot of butternut squash soups, this one isn't overly sweet.

Pumpkin Butternut Squash Soup instructions

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..

I don't like when squash soups taste more like dessert than dinner. 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. 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 makes the But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.