We all love a warm bowl of soup this time of year, to me there is nothing better than going for a crisp chilly fall walk and then home to warm up with a good bowl of creamy soup, that just screams cozy comfort to me πŸ˜‰ I wanted to try out a butternut squash soup, but I wanted to change it up a little from the traditional recipes already out there, and I needed it to be easy. I threw a whole bunch of yumminess in the crock pot and hoped for the best, the end result was a delicious creamy butternut squash & pumpkin soup with a little after kick to it too! At just 1 smart point per 1 cup serving this one is a keeper! Serve it up with a fresh piece of my cornbread for a nice low point meal.


Crock pot butternut squash & pumpkin soup

4.75 from 4 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
1 SP per serving, blue, green & purple


  • 1 butternut squash (peeled and cubed)
  • 2 granny smith apples (peeled and diced)
  • 1 yellow onion (diced)
  • 2 cups pumpkin puree
  • 2 garlic cloves (diced)
  • 3 cups vegetable broth
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/4 tsp dried basil
  • 1 cup light coconut milk


  • Place all of your ingredients except for your coconut milk into your crock pot.
  • Cook on high for 3-4 hours or low 7-8 hours. I like to cook mine according to my plan for the day, I cooked mine on high for 2.5 hours then turned to low for 2 hours.
  • Using a inversion blender, or a reg blender blend your soup til it is nice and creamy. Stir in coconut milk and let warm for 15 minutes, if soup is too thick for your liking feel free to add in a little more broth or water.
  • Makes 8- 1 cup servings at 1 smart point each, the only thing with points is the coconut milk, for that reason I did not figure out the nutritional info for this recipe. Feel free to top soup with a little coconut milk or a sprinkle of brown sugar.
  • Store in sealed container in fridge, freeze after a few days.
Author: Drizzle
Course: Soup







    • Drizzle
      Drizzle Reply

      You could cream (like a half & half) or milk, I had someone tell me these used some pumpkin spice creamer.. you could even use greek plain yogurt

  1. Avatar

    I wasn’t sure about the apple-I’ve never added that to a soup before but this was delicious!! I’ve been eating it everyday this week for lunch and will be making a new batch this weekend. Thanks Kate!

    • Drizzle
      Drizzle Reply

      Awesome Sue, so glad you enjoyed it, and yes the apples are a nice addition πŸ™‚

  2. Avatar

    How many cups of squash would you say you used? This looks amazing by the way, will definitely be trying!!

    • Drizzle
      Drizzle Reply

      Thanks, I hope you enjoy it! I did not measure it out, it was one full butternut squash, thinking back if I had to guess at least 4 cups worth, maybe more?

      • Avatar

        Thank you!! I got about a 4lb one the other day at the store and wasn’t sure after I saw this lol.

        • Drizzle
          Drizzle Reply

          No worries, I am not sure the size of mine, maybe about the same.. Let me know if you enjoy the soup πŸ™‚

  3. Avatar
    Sue Morgan Reply

    Question for you….I am making this tonight. I never cook but it looked easy enough and my husband raves about his friends. Can you use chicken broth instead of vegetable?

    • Drizzle
      Drizzle Reply

      Yes.. that will work just as well.. I hope you enjoy it.. it’s nice that everything just goes in the crock pot, blend and serve πŸ™‚

  4. Pingback: 24 Soup Recipes AND Their SmartPoints | Trading Cardio For Cosmos

  5. Avatar

    We made this tonight with a few revisions!

    I sauteed the onions and garlic before adding to the crock pot. I also added some curry powder and extra nutmeg, and a couple of carrots!

  6. Avatar

    This soup is amazingly delish. I also love the quantity. Thank you for sharing your recipes.

    • Drizzle
      Drizzle Reply

      you are very welcome, so glad you enjoyed the soup πŸ™‚

  7. Avatar

    Do you have to use coconut milk or yogurt? Wondering how it would be without that? I had made a butternut squash soup once before that was just the squash, apples and broth and it was pretty tasty. I might try it with the pumpkin but leave out the milk. I love creamy soups so just curious if it would be too thick

    • Drizzle
      Drizzle Reply

      I am sure you could change it up to suit you, it may make it thicker though .. πŸ™‚

  8. Pingback: Easy Healthy Slow Cooker Squash - Spaghetti - Weight Watchers 0 Points

  9. Avatar

    I am not a fan of tart foods, the Granny Smith apples. What does it do for the flavor or texture of the soup? Is it necessary to use the apples?

    • Drizzle
      Drizzle Reply

      I definitely think it helps with the over all taste but feel free to leave them out, I just cant say for sure how it will be, what about replacing with something else..pear maybe?

  10. Avatar

    Just made this today. Perfect Sunday soup that took minimal time and effort. I did like the taste before the coconut milk was added so next time I might leave it out! Still really delicious though πŸ™‚

    • Drizzle
      Drizzle Reply

      Hi Gina, so glad you enjoyed it, I know some have said they used almond milk, reg milk or heavy cream and all seem to work well too πŸ™‚ or you can leave it out

  11. Avatar

    Thank you for the recipe! I made this yesterday and it was so delicious πŸ˜‹.

  12. Avatar

    Oh my goodness-this soup is yummy! Been meaning to get it added to my weekly menu forever, finally got there. Will be enjoying it all week.

  13. Pingback: 19 Warm and Delicious Weight Watchers Pumpkin Recipes!

  14. Pingback: Fall Freestyle Favorites - Drizzle Me Skinny!Drizzle Me Skinny!

  15. Avatar

    Can’t wait to try this! However, I don’t follow WW – do you have a basic nutrition breakdown not in points? Thanks!

    • Drizzle
      Drizzle Reply

      I don’t sorry… I can try and figure it out on My fitness pal and add it when I get the chance

  16. Avatar

    I do catering for a large group of teachers about six times a years. Let me see if I can Drizzle them with your soup. They pick the theme I pick the menu. This time it is breakfast and lunch for about 50 on Halloween day.

    • Drizzle
      Drizzle Reply

      That is awesome Dan… I hope they enjoy the soup πŸ™‚ report back if you can I’d love to know πŸ™‚

  17. Avatar
    Shelley Flynn-Harding Reply

    Do you know how long to cook this using an instant pot instead of a crock pot?

    • Drizzle
      Drizzle Reply

      Hi, unfortunately I don’t own an instant pot sorry

    • Avatar

      Did you ever try this in your pressure cooker? I think I’m gonna try it at 8 minutes high pressure

  18. Avatar
    Austin Barbian Reply

    Hmmm, I wonder if Oat Milk would work as a substitute to Coconut Milk. Making this for my Halloween Party for work. Sounds amazing!

    • Drizzle
      Drizzle Reply

      Hi, I’m not sure I have even ever seen oat milk.. I am sure any milk will work I just liked the coconut flavor in the soup πŸ™‚

  19. Avatar

    I have a small “mini” pumpkin that I want to use instead of the puree in this recipe. Should I roast it first?

    • Drizzle
      Drizzle Reply

      HI Becky, hmmm I’m not too sure, I have always only ever used canned pumpkin, maybe google it?

  20. Avatar

    I am making this soup today! I have made this soup many times since you first posted it and just wanted to thank you for sharing this easy, delicious recipe. My daughter (who has been eating it since she was a baby) loves it too, which is always a plus.

    • Drizzle
      Drizzle Reply

      Hi Krystal, that is awesome, I am so glad you are both enjoying it πŸ™‚

Write A Comment