Recipe: Yummy Pumpkin Butternut Squash Soup

Pumpkin Butternut Squash Soup – This recipe is great for when you have no idea what to cook. 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

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