Weight Watchers Butternut Squash Soup Recipe

Are you ready for this amazing Weight Watchers butternut squash soup recipe?

It’s that time of year again, where our gardens are overflowing with squash, so let’s make the best of it and make a yummy low point soup!

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Would you believe me if I told you that I have actually never had butternut squash soup?

I haven’t!

My fall go-to is usually vegetable soup, it’s been that way since I was a kid. Yummy!

I have had some requests for this great recipe so I thought I would whip something up and see how it tasted.

Oh my gosh, I have to say I have been missing out. It is delicious!

This Weight Watchers Butternut Squash Soup recipe is definitely one of my favorite soup recipes now!

Coming in at only 1 smart points per cup, you can’t go wrong.

You know what 1 point means…you can have some bread or cream with this and not feel guilty on your weight loss journey!

Yay for healthy soups that let us still have some bread!

Ingredients:

3 pounds peeled and cubed butternut squash

2 teaspoons olive oil

salt (as desired)

3 tablespoons Land O’Lakes Light Butter with Canola Oil

1 small onion, chopped

2 garlic cloves, minced

2 teaspoons fresh grated ginger

4 cups of chicken broth (I used reduced sodium)

1/2 cup skim milk

1 teaspoon black pepper

1 teaspoon of this spice – clicking here helps support the work I did to create this post. 

1 teaspoon nutmeg

1/4 teaspoon cardamom

Here’s some tips about the ingredients:

You can use vegetable broth instead of chicken broth.

I don’t believe that using vegetable stock would change the flavor that much.

You could choose the vegetable stock and some oil instead of butter, and I think that would make this a vegan butternut squash.

Make sure that you stick to these ingredients if you want to make sure you stick to 1 point per serving.

Some people prefer curry powder, coconut milk, sour cream, or cream in their soup, but that will increase the points significantly due to the fat content.

If you can’t find the Land O’Lakes light butter, then look for another brand of light butter.

This decreases the points as well, so we want to make sure we stick with at least light butter.

Directions:

Preheat your oven to 350 degrees.

Peel, core, and cut the butternut squash into cubes.

Drizzle the olive oil over the cubes and add salt as you desire. Toss together.

Place squash on a cookie sheet (I lined mine with parchment paper, but you don’t have to), you could use an olive oil spray to prevent the squash sticking, and bake for about an hour, or until the squash are cooked through.

Once you have pulled the squash out of the oven, in a large stock pot over medium high heat on the stove top, add the light butter. If you don’t have a stock pot, just use a regular large pot.

Once butter is melted, add the onions, garlic, and ginger. Cook for about 3 minutes or until the onions are translucent.

Combine broth, the cooked squash, skim milk, and seasonings. Bring to a boil.

Reduce soup to low and simmer for 10 minutes so the flavors have time to combine.

Using an immersion blender, blend the soup until smooth.

Serve immediately. Serve as 1 cup bowls. Serve leftovers in an airtight container and refrigerate.

Garnish with cream, red peppers, Greek yogurt, pumpkin seeds, or other spices, such as thyme, but make sure you count any garnish as extra points.

You can use the WW app for this. If you want to use real cream or even full fat milk in this Weight Watchers Butternut Squash Soup recipe, you can use the recipe builder in the WW app to calculate the differences.

Personal Points Value:

1 point per serving

Serving size – 1 Cup

My friend loves butternut squash soup, and I remember her adding Granny Smith apples in hers, so if you want to try that, you can add them but don’t forget to use the recipe builder to find out the new points.

You could try to dump all of these ingredients in the crock pot or slow cooker and then blend everything together at the end of the day.

I don’t see why that wouldn’t work, but I haven’t tried it.

You could make the squash in the instant pot if you are looking for an instant pot recipe.

If you don’t have an immersion blender or don’t want to use one, then you can wait until the soup cools down to room temperature, so you don’t take the chance of getting burned by the hot liquid and use a regular blender or food processor.

This is a great way to still get that smooth consistency without the use of an immersion blender.

I hope you enjoy this comfort food recipe as much as we did.

It’s not quite zero points, but you can’t beat 1 point for this fall favorite.

This delicious soup would make a great side dish on a chilly fall day while keeping Weight Watchers points and WW points low.

I really enjoyed putting this together, and really believe it is one of the best WW soup recipes out there!

You could even replace the squash with pumpkin and try a new pumpkin soup!

*For the most accurate point count, enter this entire recipe into the W.W. recipe builder in the app. WW Personal Points are different for everyone, so your point count may vary. If you are looking for points for the blue plan, green plan, or purple plans, due to the change to WW Personal Points, I do not have access to that program counter anymore.

For more delicious recipes, visit the WW recipes section here. 

Continue to Content

Yield: 8

Weight Watchers Butternut Squash Soup Recipe

Print

This Weight Watchers Butternut Squash Soup recipe is delicious, smooth, creamy, and only 1 point per 1 cup serving!

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 3 pounds peeled and cubed butternut squash
• 2 teaspoons olive oil
• salt (as desired)
• 3 tablespoons Land O'Lakes Light Butter with Canola Oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh grated ginger
• 4 cups of chicken broth (I used reduced sodium)
• 1/2 cup skim milk
• 1 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cardamom

Instructions

1. Preheat your oven to 350 degrees.
2. Peel, core, and cut the butternut squash into cubes.
3. Drizzle the olive oil over the cubes and add salt as you desire. Toss together.
4. Place squash on a cookie sheet (I lined mine with parchment paper, but you don't have to), you could use an olive oil spray to prevent the squash sticking, and bake for about an hour, or until the squash are cooked through.
5. Once you have pulled the squash out of the oven, in a large stock pot over medium high heat on the stove top, add the light butter. If you don't have a stock pot, just use a regular large pot.
6. Once butter is melted, add the onions, garlic, and ginger. Cook for about 3 minutes or until the onions are translucent.
7. Combine broth, the cooked squash, skim milk, and seasonings. Bring to a boil.
8. Reduce soup to low and simmer for 10 minutes so the flavors have time to combine.
9. Using an immersion blender, blend the soup until smooth.
10. Serve immediately. Serve as 1 cup bowls. Serve leftovers in an airti  ght container and refrigerate.
11. Garnish with cream, red peppers, Greek yogurt, pumpkin seeds, or other spices, such as thyme, but make sure you count any garnish as extra points. You can use the WW app for this. If you want to use real cream or even full fat milk in this Weight Watchers Butternut Squash Soup recipe, you can use the recipe builder in the WW app to calculate the differences.

Nutrition Information

Yield

8

Serving Size

1 Cup
Amount Per Serving Calories 95Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 567mgCarbohydrates 9gFiber 2gSugar 3gProtein 2g

Nutrition data shown is only an estimate. If you are tracking nutrition for medical purposes, or need an exact nutrition count, please consult an outside, trusted source.

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