Ready to Serve Pumpkin Butternut Squash Soup Very Delicious

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11 ingredients, 6 steps, cooking Pumpkin Butternut Squash Soup

Good Evening all, at this time you can make recipe Pumpkin Butternut Squash Soup with 11 ingredients and 6 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Pumpkin Butternut Squash Soup.

Ingredients for Pumpkin Butternut Squash Soup

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

If all basic ingredients Pumpkin Butternut Squash Soup it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking 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.
   
7. Finish and Enjoy.

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