Appetizer

Pumpkin and Butternut Squash Soup Recipe

I think I would be banished from the blogger world if I did not post one pumpkin related recipe on the blog during this fall. Just kidding, but there is no doubt that pumpkin is king during the fall season and it deserves its time to shine. You have probably tried some pumpkin soup recipes but this Pumpkin and Butternut Squash Soup Recipe is special my friends! What makes it special is the lovely addition of pears, a hint of curry powder and coconut oil for extra flavor.

Pumpkin and Butternut Squash SoupPumpkin and Butternut Squash Soup RecipeThe beauty of a soup like this is that it keeps well and can be reheated and served days after. This recipe serves at least 6 people but I made it for Marcus and I so we had plenty of leftovers for the week. It was great for those times when we got hungry and needed something quick to eat.

There are so many variations to this recipe for example you can use apples instead of pears. You can even eliminate the fruit and just use the pumpkin. Here are few more ingredients you can add to a pumpkin and butternut squash soup.

5 Ingredients you can add to Pumpkin and Butternut Squash Soup

1. Sweet potatoes – Roast them together with the squash instead of boiling for more flavor.

2. Carrots – Carrots are always a good idea when making a pumpkin soup. The bright color and sweetness adds an additional layer of flavor to the soup.

3. Apples – I used pears  in this recipe however apples are usually the popular choice and go well with pumpkin.

4. Fresh Ginger – If you want a bit of zing in your soup, fresh ginger is the way to go. The ginger adds a little heat and flavor.

5. Sage – Sage pairs very well with pumpkin soup. Sauté the sage together with the onions and garlic for maximum flavor release.

Pumpkin and Butternut Squash Soup Recipe

SaveSaveSaveSave

SaveSave

SaveSaveSaveSaveSaveSave

SaveSaveSaveSaveSaveSave

SaveSaveSaveSave

SaveSaveSaveSave

Print Recipe
Pumpkin and Butternut Squash soup
Pumpkin and Butternut Squash Soup Recipe
Course Appetizer
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 Medium (4 cups) Pumpkin
  • 1 Small (2 cups) Butternut Squash
  • 1 cup Chopped yellow onion
  • 4 cloves Fresh garlic minced
  • 2 medium pears cubed
  • 2 tsp mild curry powder
  • 5 cups chicken broth
  • 1 tsp. Garlic powder
  • 3 tbsp. heavy cream
  • 2 tbsp. coconut oil
  • 1 tbsp. olive oil
  • salt and freshly ground pepper to taste
Course Appetizer
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 Medium (4 cups) Pumpkin
  • 1 Small (2 cups) Butternut Squash
  • 1 cup Chopped yellow onion
  • 4 cloves Fresh garlic minced
  • 2 medium pears cubed
  • 2 tsp mild curry powder
  • 5 cups chicken broth
  • 1 tsp. Garlic powder
  • 3 tbsp. heavy cream
  • 2 tbsp. coconut oil
  • 1 tbsp. olive oil
  • salt and freshly ground pepper to taste
Pumpkin and Butternut Squash Soup Recipe
Instructions
  1. Preheat oven to 350 degrees and line a shallow baking dish with foil.
  2. Cut the pumpkins and squash in half and season with salt, pepper and garlic powder. Drizzle with olive oil and and place uncovered in the oven.
  3. While the pumpkin is cooking in the oven, heat up a large sauce pot. Mince garlic and onion in a food processor and sauté in the coconut oil for about 3 minutes in the pot. Add the curry powder, pears and cook for another 3 minutes.
  4. When pumpkin and squash is cooked, scoop out from the shell and add to the onion mix together with chicken broth.
  5. Simmer for about 10 minutes then use an immersion blender to mix the ingredients into a smooth consistency. If you don't have an immersion blender you can transfer the ingredients to a regular stand blender.
  6. Add more liquid if too thick and season with salt and pepper to taste.
  7. Dish in a deep bowl and drizzle with cream or top with herbs if you are on a low fat diet.

Easy Deviled Egg Recipe

If you are on the hunt for an easy deviled egg recipe, then you have come to the right place! In addition to its simplicity this recipe is a guaranteed crowd pleaser and guests will be talking about your deviled eggs for a while. I have been using a lot of Colman’s Mustard in my recipes since I recently discovered that it is a miracle ingredient. It really makes everything taste better including these delicious deviled eggs.

Easy Deviled Egg Recipe

The key to making delicious deviled eggs is to make sure the eggs are hard boiled, use good mayonnaise and last but not least add some Colman’s Mustard to make the recipe extra special.

   Easy Deviled Egg Recipe Instructions               

  1. Boil eggs for at least 10 minutes. If using the Instant Pot, cook on high pressure for 7 minutes and do a quick release. Cool eggs in a bowl with cold water.

Easy Deviled Egg Recipe

2.  Cut eggs in half

3. scoop the egg yolk out of the egg whites

4. Mash the egg yolks with a fork.

  1. Add mayonnaise, Colman’s Mustard Powder, vinegar, Colman’s Prepared Mustard, salt, garlic, freshly ground pepper and mix till smooth. If the consistency is too thick add a little sour cream.

  1. Pipe yolk mixture into the egg whites. An icing tube will do the trick.

Easy Deviled Egg Recipe

7. Garnish with a sprinkle of paprika,  fresh dill and serve over a bed of lettuce and tomatoes.

These deviled eggs are great as a appetizer at a dinner party and if you have leftovers (which is not likely) you can use them for sandwiches. Toast two slices of whole grain bread, layer with lettuce and use the deviled eggs as a delicious sandwich filling. Not a big fan of eggs? you can try this veggie pasta salad with mustard dressing

When you make this easy deviled egg recipe don’t forget to tag me and @ColmansUSA on Instagram as we would love to see how yours turn out.

FYI: This post is in partnership with Colman’s Mustard and the product in this post was complimentary. 

Print Recipe
Easy Deviled Egg Recipe
Course Appetizer
Cuisine American
Prep Time 30 mins
Cook Time 10 mins
Servings
Ingredients
  • 6 large eggs
  • 1 tbsp. Colman's Prepared Mustard
  • 1/2 tsp. Colman's Mustard Powder
  • 1/4 cup mayonnaise
  • 1 tbsp. fresh dill chopped
  • 1 clove fresh garlic minced
  • 1 tsp. white vinegar
  • 1 tbsp. sour cream
  • 1/2 tsp paprika
  • salt and freshly ground pepper to taste
Course Appetizer
Cuisine American
Prep Time 30 mins
Cook Time 10 mins
Servings
Ingredients
  • 6 large eggs
  • 1 tbsp. Colman's Prepared Mustard
  • 1/2 tsp. Colman's Mustard Powder
  • 1/4 cup mayonnaise
  • 1 tbsp. fresh dill chopped
  • 1 clove fresh garlic minced
  • 1 tsp. white vinegar
  • 1 tbsp. sour cream
  • 1/2 tsp paprika
  • salt and freshly ground pepper to taste
Instructions
  1. Boil eggs for 10 minutes. If using an Instant Pot cook on high pressure for 7 minutes and quick release pressure. When eggs are cooked, place in cold water and peel after a minute.
  2. Cut eggs in half and scoop the egg yolk out and place in a bowl.
  3. Mash the egg yolks then add mayonnaise, Colman’s Mustard, garlic vinegar, salt, pepper and mix till mixture has reached a smooth consistency. Add a little sour cream if mixture is too thick, this also makes it creamier.
  4. Use a icing tube to pipe yolk mixture into the egg whites then garnish with paprika and chopped dill.

We are on Instagram


 

Copyright © 2020 · Theme by 17th Avenue