Spiced Butternut-Pumpkin Soup

Name: Spiced Butternut-Pumpkin Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps butter; 794 grams medium-size butternut squash, peeled and cubed (about; 2 Tbsps finely grated fresh ginger; 3 garlic cloves, minced; 1 large Granny Smith apple, peeled and cubed; 1 teaspoons ground pepper; 1 Tbsp fresh lime juice; 907 grams low-sodium chicken broth; 794 grams small pumpkin, peeled and cubed (about; 1 large red bell pepper, chopped; 2 teaspoons red curry paste; 4 servings Salt and pepper to taste; 1 large sweet onion, diced; 1 large sweet potato, peeled and cubed; 177 milliliters whipping cream

Spiced Butternut-Pumpkin Soup might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 4. One serving contains 479 calories, 11g of protein, and 24g of fat. If you have bay leaves, ginger, curry paste, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and saut 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute.

Ingredients you will need

Bell Pepper

Butter

Garlic

Ginger

Onion

Equipment you will use

Dutch Oven

Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Squash

Water

Remove from heat, and let stand 30 minutes, stirring occasionally.

Remove and discard bay leaves.

Ingredients you will need

Bay Leaves

Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper