Weight Watchers Roasted Butternut Squash Soup Recipe

This delicious and healthy Zero Point Weight Watchers butternut squash soup recipe is perfect for everyone in the family. Plus, this soup requires only a few basic ingredients. This vegan-friendly dish is packed with flavor and is very easy to make!

You can easily make this soup in larger quantities, allowing you to have a supply of soup ready in the freezer for those chilly autumn and winter days and for oncoming family gatherings and get-togethers. 

With that in mind, here is a super easy recipe for one of my favorite soups you can easily follow! 

How to make Butternut Squash Soup

If you are looking for a healthy but satisfying and flavorful soup, then you will love this recipe! This is one of the best butternut squash soup recipe I’ve ever tried because it only requires a few ingredients and a few steps to make.

And the best part? It is only 0 Weight Watchers Smartpoints which makes it completely guilt-free to consume! 

Ingredients

More notes and tips for the best Butternut Squash Soup Recipe

This easy butternut squash soup recipe is very straightforward and pretty hard to mess up especially if you follow the recipe exactly as mentioned.

But if you want to be sure that you get the best results, I have here more notes and tips for the best butternut soup: 

• If you want more flavor and you want to give a little Indian twist to this recipe, you can add a dash of dried chili and cumin seeds, or curry powder. You can also make it Middle Eastern by sprinkling over some sumac, or add dried sage for a taste of Italy.
• You can use coconut milk in a butternut squash soup recipe to add extra creaminess to your soup.
• You can also use heavy cream in this butternut squash soup recipe to add richness and creaminess to the dish. But if you want to make sure that your overall SmartPoints value remains small, you can use a lighter cream.
• Even though this recipe uses butternut squash, you can also experiment with other types of squash like acorn squash, pumpkin, or kabocha squash. 
• To add more flavor, color, and extra nutrition, you can also include other roasted vegetables like carrots, sweet potatoes, or parsnips. 
• If you want to balance out the natural sweetness of the squash, you an add a splash of apple cider vinegar or a squeeze of lemon juice at the end of cooking if preferred. 
• If you do not mind extra protein while still being vegan-friendly, you can include protein-rich ingredients like white beans, chickpeas, or tofu cubes into the soup.

What to serve with roasted Butternut Squash Soup

• Whole grain bread
• Croutons
• Air Fryer Beets
• Air Fryer Falafel
• Air Fryer Kale Chips
• And more!

How to store butternut squash soup leftovers

If you have any soup leftovers, then you do not need to throw them away. In fact, you can store your leftover soup and it will still retain its freshness for a period of time. Here’s how: 

• Allow the soup to cool down to room temperature before storing. Transfer the cooled soup to airtight containers or resealable bags.
• You can store the soup in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze the soup in freezer-safe containers.
• To reheat the thawed or refrigerated soup, you can reheat it on the stovetop over medium heat until it simmers. Stir the soup occasionally to prevent it from sticking to the pan or burning.
• You can also reheat the soup in the microwave in microwave-safe containers, stirring halfway through the heating process.

Roasted Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This WW Butternut Squash Soup recipe is a great recipe if you want a simple soup that is filling and healthy. Plus, this delicious soup is very easy to make! 

No Ratings

Print

Ingredients

• 200 g of Butternut Squash -  peeled, deseeded and cubed
• 1 cube of 700ml Vegetable stock cube
• ⅓ tablespoons of Low Fat Natural Yogurt
• 1 clove of unpeeled Garlic
• 5 sprays of Calorie controlled cooking spray
• Salt and pepper to taste

Instructions

1. Preheat your oven to 200°C (fan 180°C, gas mark 6). Prepare a roasting tray by lining it with parchment paper for easier cleanup.
2. Spread out the diced butternut squash and minced garlic cloves on the roasting tray. Lightly spray them with cooking spray then season with salt and pepper to taste. 
3. Roast the squash in the preheated oven for about 25 minutes.
4.  After 25 minutes, toss the butternut squash and garlic well to ensure that everything is cooked and caramelized.
5. Return the tray to the oven and roast for an additional 20 minutes or until the butternut cubes are dark golden and tender when poked by a fork.
6. Once the squash is perfectly roasted, transfer it to a blender then add 700ml of vegetable broth to the blender - adjust the amount when necessary to match your desired consistency.
7. Blend the roasted squash and broth until you achieve a smooth and creamy soup base. 
8. Pour the blended soup into a large pan or Dutch oven over medium heat. Stir occasionally to ensure that everything is heated through.
9. Season with salt and pepper or any preferred seasonings. 

Anastasia Blogger

I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.

Sharing is caring!