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A bowl of butternut squash & red chilli soup in a white bowl
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Butternut Squash & Red Chilli Soup

This tasty, filling Butternut Squash & Red Chilli Soup is just 1 Smart Point per serving on Weight Watchers Freestyle / Flex program. 
Course Lunch
Cuisine American, British
Keyword butternut squash soup, easy weight watchers recipe, low point lunches
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 138kcal

Ingredients

  • 1 butternut squash about 1 kg - peeled, chopped and deseeded
  • spray oil such as Frylight or Pam
  • 2 onions finely chopped
  • 1 large red chilli deseeded and finely chopped
  • 1/2 tbsp olive oil
  • 1 stock cube / bouillion cube in 850 ml hot water
  • 1 garlic cloves thinly sliced

To serve

  • 1 tsp dried crushed chilli pepper optional
  • 2 tbsp fat free natural yogurt optional

Instructions

  • Heat the oven to 200 C / 180 Fan / Gas 6 / 400 F.  Peel and de-seed the squash and cut into smallish chunks (see pic 1). Spread the chunks onto a large non stick roasting tin and cover with 8 - 10 pumps of spray oil (pic 2).  Place on the middle shelf of the oven and roast for 30 minutes - turning once halfway through roasting.
  • Whilst the squash is roasting, heat the olive oil in a large saucepan and add the finely chopped onions, garlic and chilli (see pic 3). Cook on a low heat for 15 - 20 minutes until the onions have softened. If they start to catch on the bottom of the pan add a little water to stop this happening.
  • Make up the stock by crumbling the stock cube / bouillion cube into hot water. Once the onions have softened, switch off the heat and add the stock and the roasted butternut squash. 
  • Use a stick blender to whizz the soup into a smooth consistency or ladle it into a liquidiser and blitz it in batches for an even smoother soup.  
  • Return the pan to the heat and warm the soup through before serving. 
  • If desired, you can serve this soup with half a tablespoon of fat free natural yogurt swirled through it and dried crushed chilli sprinkled on the top. 

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

Calories: 138kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Sodium: 259mg | Potassium: 825mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20365IU | Vitamin C: 60.2mg | Calcium: 123mg | Iron: 1.6mg