Easy, Healthy (DELICIOUS) Pumpkin Squash Soup Recipe

Pumpkin Squash Soup Recipe AmandaPlazek.com

 

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)

My coconut oil for roasting the squash in the oven. I love this La Tourangelle brand- it's such a pliable, almost "fluffy" coconut oil.

My coconut oil for roasting the squash in the oven. I love this La Tourangelle brand- it’s such a pliable, almost “fluffy” coconut oil.

The squash is oiled and ready to be roasted!

The squash is oiled and ready to be roasted!

 

The soup is done and ready to be eaten! It's smooth and creamy and really healthy for you.

The soup is done and ready to be eaten! It’s smooth and creamy and really healthy for you.

 

Ingredients: 

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

 

 

Directions:

  • 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,

Amanda



One thought on “Easy, Healthy (DELICIOUS) Pumpkin Squash Soup Recipe

  1. So glad you enjoyed the recipe, Amanda. We think it’s a winner too!


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