Creamy Vegetable Soup
When most people say “it’s soup season!” I am of the camp that every day is soup season. Even if it’s 90 degrees outside. But this creamy vegetable soup is perfect for this time of year, when the leaves are crunchy under your feet on a walk and you can slightly see your breath in the air. Best yet, it’s under 160 calories and one Weight Watchers point per two cups!
If you haven’t tried delicata squash yet, definitely give this recipe a go. It makes the soup so creamy. If you don’t like sweet potatoes, feel free to substitute Idaho potatoes.
Budget Series
This roasted vegetable soup is part of our November Budget Series, where we’re showing that eating healthy, cozy meals doesn’t have to cost a fortune. At just about $1.11 per serving, it’s packed with roasted delicata squash, sweet potatoes, and carrots for rich flavor on a budget. Simple ingredients, big flavor, and wallet-friendly. That’s what this month’s recipes are all about!
| Ingredient | Quantity | Est. Unit Cost | Est. Total |
|---|---|---|---|
| Delicata squash | 2 (about 2 lb total) | $1.00 /lb | $2.00 |
| Carrots | 3 large (about ½ lb) | $1.00 /lb | $0.50 |
| Sweet potatoes | 2 medium (about 1 lb) | $1.20 /lb | $1.20 |
| Garlic | 5 cloves (~½ bulb) | $0.70 /bulb | $0.35 |
| Chicken bouillon powder | ≈ 4 cups broth (2 teaspoons powder) | $0.10 /teaspoon | $0.20 |
| Garlic powder | 1 teaspoon | $0.05 | |
| Onion powder | 1 tablespoon | $0.10 | |
| Salt & pepper | pinch | $0.05 |
Estimated total cost: ≈ $4.45
Yield: 4 servings
✅ Estimated cost per serving: ≈ $1.11
Ingredients
- delicata squash
- carrots
- sweet potatoes
- chicken broth (you can also use chicken bone broth to add more protein)
- seasonings: garlic powder, onion flakes, salt and pepper
- garlic
This creamy vegetable soup is a cozy bowl of nourishment that proves healthy eating doesn’t have to be complicated. Made entirely with wholesome ingredients like delicata squash, carrots, and sweet potatoes, it’s naturally sweet, full of fiber, and loaded with vitamins A and C for immune and eye health. Roasting the vegetables brings out their rich, caramelized flavor, and blending them with chicken broth creates a velvety texture, without a drop of heavy cream. At just 158 calories per serving, this soup is light yet satisfying, making it perfect for meal prep, lunch, or a comforting side dish on chilly days. It’s a simple reminder that real, whole foods can taste indulgent while supporting your health and wellness goals.
How soup helped my twin sister and I lose 70 pounds
When my twin sister and I first lost 70 pounds back in 1999, soup was one of our secret weapons. We used to make big batches every week and keep them in the fridge so that when hunger hit between meals, we had something warm, filling, and nourishing to reach for instead of chips or cookies. A cup of soup became our go-to snack. It was comforting, low in calories, and packed with flavor. It taught us that staying on track didn’t have to mean feeling deprived; it just meant being prepared. All these years later, soup still holds that same special place for me. It’s a simple, satisfying way to nourish my body and stay grounded in healthy habits.
Creamy Vegetable Soup
Love this simple, creamy soup. Perfect for a light lunch or dinner with a sandwich or salad, or as an afternoon snack to tide you over until dinner.
Ingredients
- 2 delicata squash (about 2 pounds total)
- 3 large carrots
- 2 medium sweet potatoes
- 4 cups chicken broth
- 5 cloves garlic
- 1 teaspoon garlic powder
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- Avocado oil spray
Instructions
- Preheat oven to 425°F (220°C).
- Prep the vegetables: Cut the delicata squash, carrots, and sweet potatoes in half lengthwise. Spray lightly with avocado oil and season with salt and pepper.
- Roast: Place vegetables cut side down on a parchment-lined baking sheet. Add the garlic cloves (in their skins) to the pan. Roast for about 30 minutes, or until fork tender.
- Scoop and blend: Once cool enough to handle, scoop the seeds the squash. Add half the roasted vegetables, peeled garlic, and 2 cups of chicken broth to a high-speed blender. Blend until creamy, then repeat with the remaining half.
- Simmer: Pour the pureed soup into a large pot. Stir in the garlic powder, minced onion, and additional salt and pepper to taste. Heat over medium until warmed through.
- Serve: Divide into four bowls and enjoy warm.
Notes
As of the date of this publication, each serving is 1 Weight Watchers point. Click here for the Weight Watchers tracker to track directly to your app. (NOTE: this option only works on your mobile device, as WW discontinued their desktop functionality as of April 2024). If you count calories or macros: 158 calories, 0 fat, 35 carbs, 9 fiber and 4 protein.
Optional: drizzle of chili crisp and crumbled feta. The points and macros above don't include that.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 17 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
It’s Never Too Late!
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun. Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers soups? Check out my soup category!
