This easy to make Curried Butternut Squash Soup is Zero Smart Points per serving on Weight Watchers Freestyle plan, myWW Blue plan & myWW Purple plan. It is 1 SmartPoint per bowl on the Green plan.
To find out how many Personal Points this recipe will be for you & to track it in the WW App, click on the blue button in recipe card below!
Perfect for batch cooking for an easy Weight Watchers lunch any day of the week.
Butternut squash is one of my favourite vegetables! It's cheap, versatile and what's more it is Zero Points on most Weight Watchers plans. This Curried Butternut Squash soup recipe is warming and comforting with just a hint of curry. A great way to use this wonderful vegetable.
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I love soups that are easy to make and that are suitable for home freezing.
I batch cook this soup and bag up portions of it to freeze for easy lunches for those days when I need a quick but filling lunch. I tend to use baggies like these reusable ones available from Amazon. They are leakproof and ideal for the freezer.
The soup is zero Smart Points per serving on the Blue & Purple plans, which means that you can happily serve it with a slice or two of one of these Low Point Breads.
Another benefit of this recipe is that it is suitable for vegetarians and vegans and can be served to anyone on a gluten free diet too. Just check that the curry powder that you are using is gluten free first - but most are!
More Weight Watchers Soup Recipes
If, like me, you love a big bowl of warming, cozy soup that fills you up then you will love these Weight Watcher friendly soup recipes!
- Zero Point Cabbage Soup (0 Smart Points)
- Pea Soup (1 Smart Point)
- Carrot & Coriander Soup (0 Smart Points)
- Tomato Soup (1 Smart Point)
Tips for making Curried Butternut Squash Soup
- Use pre-prepared butternut squash from the chiller cabinet or frozen butternut squash that has been defrosted if you don't want to do all that peeling and de-seeding!
- I tend to use a mild curry powder in this recipe. However, if you like a bit more 'kick' then you can use a medium curry powder.
- I cut the butternut squash into cubes approximately 2cm square. The butternut squash is done when you are able to insert a knife into the flesh and it goes in quite easily.
- For a really creamy, smooth soup I would suggest putting it through a stand blender like this Ninja Blender from Amazon. However, an immersion blender also works well - it just may take a little longer to get such a smooth texture.
- After blending, taste the soup and add more salt and pepper if needed.
- You can also add more curry powder if needed. If you add more curry powder, simmer the soup for an additional 2 - 3 minutes after adding.
- If you don't have fresh vegetable stock then you could use vegetable stock made from a stock cube / bouillon cube. However, just be aware that this may make the soup 1 Smart Point per portion.
- Stir in coconut flavoured fat free yogurt for a lovely, tasty alternative to natural yogurt. Just make sure that you work out the Smart Points before adding as some of the fat free flavoured yogurts are highish in Smart Points.
- Top with some pumpkin seeds for a little crunch. You will need to work out the Smart Points if you do this. One tablespoon of pumpkin seeds will be 2 Smart Points.
- For added flavour add ½ teaspoon of chili garlic paste when you add the curry powder. Make sure to work out the Smart Points before doing this.
Curried Butternut Squash Soup | Weight Watchers
- 5 sprays Calorie controlled cooking spray
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium butternut squash deseeded, peeled & chopped (around 1 kilo)
- 1½ tbsp curry powder
- ¼ tsp ground cinnamon
- 1 Pinch salt & pepper
- 3 ½ cups vegetable stock (850ml)
- 2 tbsp fat free natural yogurt / vegan yogurt optional
- 1 tbsp pumpkin seeds to serve additional points
- Heat a large saucepan over a medium heat, spray with calorie controlled cooking spray.
- Add the chopped onion and saute for 2 minutes, stirring frequently.
- Add the minced garlic and saute for a further 1 minute.
- Add the chopped butternut squash, sprinkle over the curry powder, ground cinnamon and salt and pepper.
- Stir until the squash is covered with the curry powder. Add a couple of tablespoons of water, stir, then place the lid on the saucepan and cook for 3 - 4 minutes.
- Remove the lid and add the vegetable stock and stir.
- Bring to the boil, then reduce the heat to low, place the lid on the pot and gently simmer for 15 minutes.
- Check that the butternut squash is tender by piercing with a knife. If the knife enters it easily, then it is cooked, if there is any resistance simmer for another 3 - 4 minutes.
- Use an immersion blender to puree until the soup is creamy and smooth. Alternatively, pour the soup into a blender and blend until smooth.
- Taste and add more salt and pepper if required.
- Serve with a swirl of natural yogurt (optional) and a few pumpkin seeds for crunch (additional Smart Points)