I recently went to Panera Bread and had their squash soup. Now, I should mention that I’m not a squash type of person. Spaghetti squash creeps me out. The texture is…strange.
But I guess I hadn’t tried any other type of squash soup before, because this blew my mind!
On top of that, this recipe is incredibly cheap to make. Squash, when in season, is under $2 in my area. Combined with a $1 can of pumpkin and a $2.50 quart of vegetable broth, you have an immense amount of soup with very little money spent.
And so I give you….an incredibly healthy and cheap pumpkin squash soup recipe. (adapted from Can’t Stay Out of the Kitchen)
1 whole squash, diced
1 can pureed pumpkin
3-4 cups vegetable broth (depending upon how thick you want it to be!)
1/2 cup almond milk (or….1/2 cup of heavy cream, which adds some richness! It’s also what I had in my fridge)
1 1/2 tbsp honey
1/2 tsp curry powder (I use mild curry powder)
1/2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp grounded black pepper
- Preheat oven to 450 degrees F.
- Remove skin of squash; cut squash into about 1-inch cubes.
- Place on foil-lined pan and drizzle with oil. Make sure all squash pieces are covered!
- Cook for 25-30 minutes in the oven until they are easily smashed with a fork.
- Pour cooked squash pieces into a quart-sized sauce pot; smash with a potato smasher.
- Add pumpkin, vegetable broth, and milk; blend using a hand immersion blender. (Seriously one of the best wedding gifts we received!)
- Put pot on stove, cook at medium low, adding honey and spices. Cook for 15 minutes or so until the soup is bubbling warm.
- Serve and enjoy!
Will you be making this pumpkin squash soup recipe? Share it with your friends and spread the healthy around!
In peace & health,