Pumpkin Squash Soup


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


  • 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
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon dried basil
  • 1 cup light coconut milk


  • 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.


Serving: 1cupCalories: 117kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 1.2gSodium: 232mgFiber: 5.5gSugar: 14g

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