Hi, Friends! I’m so excited to share this recipe with you today, I’ve had such a hard time staying quiet about it this last week. I felt a little bit guilty waiting to share this with you as I indulged in this delicious, healthy soup time and time again, it was the perfect comfort food during a rainy week in the desert!
How did this delicious soup come to be? I was notified through the Recipe Redux that Progresso was sponsoring a contest ( #ProgressoEatsContest) in honor of their new premium line of Cooking Stocks. They challenged us to use the stocks to recreate our favorite comfort food. The new line of stocks are made by simmering real bones, vegetables and herbs to create a rich, full-bodied flavor close to homemade. My mind immediately went to the frozen butternut squash I had in the freezer.
I got the squash from Costco; it is a steamer bag, my favorite! Unfortunately, turns out, I don’t enjoy soggy butternut squash from the microwave. So, the squash sat in the freezer all fall and winter long, until now! The funny thing is, there is only one soup in the entire world that I actually enjoy, Panera’s Autumn Squash soup.
To me, that soup is the ultimate comfort food on a rainy, windy, cold day. However, the richness of most soups, including that one, tend to upset my stomach. Traditional butternut squash soup is made with 1 or more cups of half and half. So I decided to see if I could make a lighter but just as creamy sweet version myself. I also wanted to make it dairy free so Mr. Hungry could enjoy some since he is trying to remove his sensitivities from his diet.
The Progresso vegetable stock makes the perfect base because it’s made with no artificial ingredients and has just 15-45 calories, 90-420mg sodium, and 0-1g fat per serving, so it is the perfect way to boost flavor without the heavy fat in most squash soups.
The nice thing about a Vitamix is you can literally crank it to 10 and let it rip for 6-7 minutes and have hot soup done in “one pot.” If you don’t have a high-powered blender, no worries all you need to do is blend the ingredients (food processor, blender, etc.) and then heat it on the stove or in the crockpot till bubbling.
I kept mine warm in the crockpot after so Mr. Hungry could have some that was still hot, and that worked fine! I mean it must have worked fine because he ate two giant bowls of it (with bacon on top) and dipped quinoa chips into it!
Butternut Squash Pumpkin Soup
- 15 ounces pumkin 1 can
- 15 ounces butternut squash steamed, microwaved or roasted till soft
- 4.5 ounces sweet potato half of a large sweet potato cooked
- 1/2 cup light coconut milk
- 1.5 cup Progresso vegetable stock
- 1 tsp cinnamon
- 1/8 tsp all spice
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 5 drops vanilla stevia or add honey - 1.5 tablespoons
Combine all ingredients in a high powered blender and blend on high for 6-7 minutes, should be steaming when done. OR
Combine all ingredients in a blender or food processor and puree. Once pureed transfer to a large pot and heat on medium till bubbling/boiling. Stir ever 1-2 minutes while heating.
SERVE Immediately while hot, garnish with pumpkin seeds and parsley. Bacon would be lovely to if you are a meat eater.
Color darkened after cooling and reheating. Brightness depends on color sweet potato used, the brighter orange the brighter the color.
Per serving estimate:
*Please note calories and nutrition are only an estimate.