Pumpkin Butternut Squash Soup.
Actually this is a simple recipe just once the additional ones. I think the hardest share is to locate the best ingredients as a result you can enjoy the appetizing Pumpkin Butternut Squash Soup for your lunch with your friends or family.
You can have Pumpkin Butternut Squash Soup using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pumpkin Butternut Squash Soup
- You need of pumpkin pie.
- Prepare of Butternut squash.
- It's 1 of Potato large.
- It's 2 - 3 of Carrots.
- Prepare half of Onion.
- You need 3 tsps of Curry powder.
- Prepare of Coconut milk.
- You need Half and half of (optional).
- You need of Salt.
- Prepare of Pepper.
- It's of Garlic salt.
Pumpkin Butternut Squash Soup step by step
- Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet..
- Meanwhile in a large pot sauté onion, potato and garlic. Season generously with salt, pepper and garlic salt..
- Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder..
- Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell..
- 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..
- Serve with coconut milk or half and half..
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