Easy cooking recipe Pumpkin Butternut Squash Soup with 11 ingredients and 6 stages of easy cooking, which is delicious perfect.
Without fail cooking ultimate Pumpkin Butternut Squash Soup easy, tasty, practical.
Hi mother, at this time you get present recipe Pumpkin Butternut Squash Soup with 11 ingredients and 6 steps. Next this is how to make it, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable 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
Needed : pumpkin pie.
Prepare : Butternut squash.
Prepare : Potato large.
Needed : Carrots.
Prepare : Onion.
Needed : Curry powder.
Needed : Coconut milk.
Prepare : (optional).
Needed : Salt.
Needed : Pepper.
Needed : Garlic salt.
If all main ingredients Pumpkin Butternut Squash Soup it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Step by Step Cooking Pumpkin Butternut Squash Soup
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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