Squash-Pumpkin Soup

Click to enlarge
Click to enlarge

The delicious soup I made for lunch today came about because I happened to have 1/2 cup leftover pumpkin and exactly 1 c. cooked yellow squash and onions in the refrigerator, so mine went together quite easily.  Unless you happen to have those in your array of leftovers, you’ll have to cook the squash for this from scratch.  But it sure was good and just what the doctor ordered fighting off an upper respiratory infection this week.  This soup is suitable for Paleo-Primal.  This soup is also suitable for those who have reached the nuts and seeds rung of the Atkins OWL carb ladder.


4 oz. lean bacon, chopped

1 c. yellow summer squash, sliced small

½ c. pumpkin puree

2 oz. purple or white onion, cooked with the squash

2 c. homemade chicken stock

3/4 c. coconut milk

1/4 tsp. coarse black pepper

DIRECTIONS:  Brown bacon in non-stick skillet or soup pot until done and remove to paper towel.  Add squash and onion to the pan and continue to saute until squash is completely done.  Put the squash/onion mixture into a food processor or blender and puree.  Put back into the skillet/pot.  Add all remaining ingredients.   Add back the cooked bacon.  Simmer to allow flavors to mingle for a few minutes.  Thicken if desired, but I didn’t find it needed any thickening.     Serve with your favorite program-allowed crackers.

NUTRITIONAL INFO:  Makes 3 large bowls, each contains:

388 calories

33.5 g  fat

9.67 g  carbs, 3.13 g  fiber, 6.54 g  NET CARBS

11.2 g  protein

336 mg sodium

595 mg potassium

47% Vitamin A, 22% B6, 11% B12, 14% C, 38% copper, 28% iron, 16% magnesium, 39% manganese, 34% niacin, 27% selenium, 19% thiamin, 16% zinc.


4 thoughts on “Squash-Pumpkin Soup

    1. OMG, thank you , Liz, for noticing I’d left that out of the ingredients. I’ve added the 1/2 c. pumpkin to the list now. I’m taking so many meds for an upper respiratory infection I’m not thinking as clearly this week. I DID already reflect this int he nutritional information, so that will not change. Thanks again for bringing this to my attention.

    1. I chose the milk for this because I thought with squash and pumpkin both as “thickeners” the cream might make the final soup TOO thick. Either should work, as you could surely thin it with more chicken broth if it came out too thick. 🙂

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