How to Make Tasty Pumpkin Butternut Squash Soup

Pumpkin Butternut Squash Soup – This recipe is best for when you have no idea what to cook. You can cook Pumpkin Butternut Squash Soup using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pumpkin Butternut Squash Soup

  1. It’s of pumpkin pie.
  2. It’s 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. You need of Coconut milk.
  8. Prepare Half and half of (optional).
  9. It’s of Salt.
  10. Prepare of Pepper.
  11. You need of Garlic salt.

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.