Thai Spiced Butternut Squash Soup | Weight Watchers
This spicy butternut squash soup is just 1 SmartPoint per serving on Weight Watchers Freestyle / Flex plans.
Servings 6 servings
Calories 70kcal
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp salt
- 2 tbsp thai red curry paste
- 3 cups butternut squash peeled, de-seeded & chopped
- 4 cups stock (1 litre) made up with 1 stock cube
For serving - optional
- fat free natural yogurt for swirling
- chopped coriander / cilantro for scattering
- red chili pepper flakes for sprinkling
- sriracha sauce for drizzling
Instructions
Instant Pot Instructions
- Turn your Instant Pot to saute & heat the oil. Add the chopped onions and saute. stirring continuously, until they have turned translucent and have started to brown. Add 1 tablespoon of water to the bottom of the pan & de-glaze.
- Add the chopped garlic and saute for 30 seconds before adding the coriander, cumin, salt and curry paste. Stir and cook for a further 30 seconds to 1 minute until the mix starts to smell fragrant.
- Add the stock and stir before adding the chopped butternut squash. Secure the lid on the Instant Pot and seal the vent. Cook on high pressure for 5 minutes.
- Once the Instant Pot has beeped so say it has finished you can quick release the pressure (or naturally release if you're not in a hurry!).
- Uncover, switch off the Instant Pot and use an immersion blender to blend the soup.
- Serve hot with a mixture of natural fat free natural yogurt, chopped coriander / cilantro, chili flakes and sriracha sauce.
Stove top Instructions
- Heat the oil in a large saucepan. Once the oil is hot, add the onions and saute for 6 - 8 minutes until they have turned translucent and started to brown. Add 1 tablespoon of water to the bottom of the pan to de-glaze it.
- Add the chopped garlic and saute for 30 seconds before adding the coriander, cumin, salt and curry paste. Stir and cook for a further 30 seconds or so.
- Add the stock and butternut squash and bring to the boil. Once the stock has started to boil, reduce the heat to a simmer and cook for 15 - 20 minutes until the squash is soft.
- Remove from the heat and use an immersion blender to blend the soup.
- Serve hot with a mixture of natural fat free natural yogurt, chopped coriander / cilantro, chili flakes and sriracha sauce.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.
Nutrition
Serving: 1bowl | Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 215mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8234IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg