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Thereโs nothing better than enjoying a warm, comforting bowl of soup on a chilly fall day, and this Pumpkin Squash Soup is the perfect way to savor the season. Creamy, flavorful, and low in Weight Watchers points, it offers a healthy yet indulgent twist on the classic butternut squash soup. With a touch of cayenne for a little kick and a blend of spices that scream fall, this soup will quickly become a go-to in your kitchen. Plus, itโs vegan and vegetarian-friendly, making it a great option for all your guests. If youโre looking for a satisfying, low-calorie soup thatโs full of flavor, this oneโs for you!
Get The Recipe Here: Pumpkin Squash Soup
Ingredients you need to make Pumpkin Squash Soup
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To make Pumpkin Squash Soup, you will need 1 butternut squash, peeled and cubed, 2 Granny Smith apples, peeled and diced, and 1 yellow onion, diced. Add 2 cups pumpkin puree, 2 garlic cloves, diced, and 3 cups vegetable broth. Season with ยฝ teaspoon cinnamon, โ teaspoon nutmeg, โ teaspoon cayenne pepper, and ยผ teaspoon dried basil. Finish the soup with 1 cup light coconut milk for a creamy, flavorful texture.
Prepare and Cook Soup
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Place all ingredients, except for the coconut milk, into the crock pot. Cook on high for 3-4 hours or low for 7-8 hours, depending on your schedule.
Blend and Finish
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Once the soup is cooked, use an immersion blender (or regular blender) to blend until smooth and creamy. Stir in the coconut milk (do not blend it in) and let the soup warm for 15 minutes either in the pot on the stove or back in the crockpot. If the soup is too thick, add extra broth or water to reach your desired consistency.
Variations and Substitutions for Pumpkin Squash Soup
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You can tweak this soup by swapping the coconut milk for unsweetened almond milk to reduce the points, though it may not be as creamy. Adding a bit of non-fat Greek yogurt with the almond milk will help maintain creaminess. For a sweet touch, sprinkle some Swerve brown sugar on topโit’s just one point per cup, but if you prefer, you can use real brown sugar within your points allowance. To boost protein, consider adding rotisserie chicken or chicken sausage, stirring it in when you add the coconut milk at the end; turkey sausage would be a great option as well. If youโd like to bulk up the soup without altering the taste, add cauliflower and double the spices to ensure the flavor comes through, plus increase the chicken broth for a larger batch in a big crockpot.
Tips and Tricks for Pumpkin Squash Soup
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For Pumpkin Squash Soup, omit the cayenne if you’re sensitive to spice. Store leftovers in a sealed container in the fridge for up to 5 days or freeze in 1-cup servings in Ziploc bags for easy thawing. If you don’t have pumpkin, sweet potato is a great substituteโjust peel and chop it before adding it raw to the crockpot.
Get The Recipe Here: Pumpkin Squash Soup
