Pumpkin Squash Soup
1 SP per serving, blue, green & purple
Servings: 8
Ingredients
- 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
Instructions
- Place all of the ingredients except for the coconut milk into the 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 it to low for 2 hours. So it’s really up to you and your schedule!
- Using an immersion blender, or a regular blender, blend the soup until it is nice and creamy. Stir in coconut milk (do not blend it in) and let the soup warm for 15 minutes in a pot on the stove or in the crockpot. If the soup is too thick for your liking, feel free to add in a little more broth or water.
Nutrition
Serving: 1cup | Calories: 117kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1.2g | Sodium: 232mg | Fiber: 5.5g | Sugar: 14g