Weight Watchers Butternut Squash Soup

Are you ready for an easy, delicious, and comforting Weight Watchers Butternut Squash Soup recipe?

Fall is one of my favorite times of year for making homemade soup. There is just something about a big bowl of warm soup on a chilly fall day that feels like the ultimate comfort food. And when your garden is overflowing with squash, this is the perfect way to use some of it!

Would you believe me if I told you that I had never had butternut squash soup before making this recipe?

I hadn’t!

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My go-to fall soup has always been vegetable soup. I’ve been eating it since I was a kid, and it is still one of my favorites. But I had received several requests for a butternut squash soup recipe, so I decided to give it a try.

And oh my gosh—I have to admit that I had been missing out!

This soup is creamy, flavorful, slightly sweet, and absolutely delicious. It quickly became one of my favorite fall soup recipes.

Even better, it is a great option when you are trying to keep your WW points low. Depending on your WW plan and the exact ingredients you use, this recipe comes in at approximately 1 WW Point per 1-cup serving when prepared as written.

And you know what I love about that?

A low-point soup means you have a little more room in your day for the things you really enjoy. Maybe you want to serve it with a piece of crusty bread, a grilled cheese sandwich, or another favorite fall side.

Healthy eating doesn’t have to mean giving up all of your favorite foods!

Why You’ll Love This Butternut Squash Soup

There are so many reasons to add this recipe to your fall menu.

First, it is incredibly flavorful without needing a lot of heavy ingredients. The roasted butternut squash provides a naturally sweet and creamy base, while the onion, garlic, ginger, and spices add plenty of flavor.

Second, this is a great make-ahead recipe. Soup is one of my favorite things to make because leftovers are so easy to refrigerate and enjoy later.

And finally, it is a great way to enjoy seasonal produce while keeping your meal light.

If you’ve never tried butternut squash soup before, I definitely recommend giving this recipe a try!

Ingredients

Here’s what you’ll need to make this Weight Watchers Butternut Squash Soup:

• 3 pounds peeled and cubed butternut squash
• 2 teaspoons olive oil
• Salt, to taste
• 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 chicken broth (I used reduced sodium)
• 1/2 cup skim milk
• 1 teaspoon black pepper
• 1 teaspoon this spice — clicking here helps support the work I did to create this post
• 1 teaspoon nutmeg
• 1/4 teaspoon cardamom

A Few Notes About the Ingredients

Butternut squash: You can purchase a whole butternut squash and peel and cube it yourself, or look for pre-cut butternut squash in the produce section of your grocery store. Using pre-cut squash can save quite a bit of time.

Chicken broth: I used reduced-sodium chicken broth. You can substitute vegetable broth if you prefer. If you use vegetable broth and a plant-based butter or oil, you can also make this into a vegetarian or vegan-friendly soup, depending on the other ingredients you choose.

Light butter: I used Land O’Lakes Light Butter with Canola Oil because it helps keep the recipe lower in points while still giving the soup a rich, buttery flavor. If you cannot find this particular product, look for another light butter with similar nutrition information. Just remember that changing ingredients can change the WW Points value.

Milk: I use skim milk to keep the soup light while still adding a little creaminess. You can experiment with different types of milk, but keep in mind that using whole milk, half-and-half, or cream will change the nutritional information and WW Points.

Spices: The ginger, nutmeg, cardamom, and black pepper give this soup a really delicious fall flavor. Don’t be afraid to adjust the seasonings to your taste!

How to Make Weight Watchers Butternut Squash Soup

Step 1: Roast the Butternut Squash

Preheat your oven to 350 degrees F.

If you’re using a whole butternut squash, peel it, remove the seeds, and cut it into cubes.

Place the cubed squash on a baking sheet. Drizzle it with the olive oil and sprinkle with salt.

Toss everything together so the squash is evenly coated.

I lined my baking sheet with parchment paper, but you don’t have to. You can also lightly spray the pan with olive oil spray if you want to help prevent sticking.

Bake the squash for approximately 1 hour, or until it is tender and cooked through.

Roasting the squash is an extra step, but I think it is worth it. It helps bring out the natural sweetness of the squash and adds so much flavor to the finished soup.

Step 2: Cook the Aromatics

Once the squash is finished roasting, heat a large stock pot or soup pot over medium-high heat.

Add the light butter.

Once the butter has melted, add the chopped onion, minced garlic, and fresh grated ginger.

Cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and the garlic and ginger become fragrant.

Your kitchen is going to start smelling amazing at this point!

Step 3: Add the Remaining Ingredients

Add the cooked butternut squash to the pot.

Pour in the chicken broth and skim milk.

Add the black pepper, additional spice, nutmeg, and cardamom.

Stir everything together.

Bring the soup to a boil, then reduce the heat to low.

Let the soup simmer for approximately 10 minutes. This gives the flavors time to come together.

Step 4: Blend the Soup

This is where the soup transforms into that creamy, smooth butternut squash soup we all love!

If you have an immersion blender, you can blend the soup directly in the pot until it reaches your desired consistency.

I love using an immersion blender for soups because it makes the process so easy and means you don’t have to transfer hot liquid to another appliance.

If you don’t have an immersion blender, that’s okay!

Allow the soup to cool before transferring it to a regular blender or food processor. Hot liquids can expand in a blender, so be very careful and follow the instructions for your particular appliance.

Blend until the soup is smooth and creamy.

How to Serve Butternut Squash Soup

I love serving this soup warm in a big bowl on a chilly fall day.

The serving size for this recipe is 1 cup.

You can enjoy it as a light lunch, a side dish with dinner, or even as an appetizer before your main meal.

And if you want to make it a complete meal, there are lots of delicious options.

Try serving it with:

• A piece of crusty bread
• A grilled cheese sandwich
• A turkey or chicken sandwich
• A simple raw vegetable salad
• A chicken salad sandwich
• Roasted vegetables

One of my favorite things about a low-point soup like this is that you can pair it with something else you love and still have a satisfying meal.

Butternut Squash Soup Toppings

You can absolutely eat this soup just as it is, but toppings can make it extra fun.

Some ideas include:

• Plain Greek yogurt
• A small drizzle of cream
• Pumpkin seeds
• Red pepper flakes
• Fresh thyme
• Black pepper
• A sprinkle of nutmeg
• Chopped fresh herbs

Just remember that toppings containing calories or fat may change the WW Points value, so be sure to account for them if you are tracking.

Can I Add Apples to Butternut Squash Soup?

Yes!

A friend of mine loves butternut squash soup, and I remember her adding Granny Smith apples to hers.

The tartness of the apples can be a really nice contrast to the naturally sweet butternut squash.

If you want to experiment with apples, add them while the squash is cooking so they become tender enough to blend into the soup.

Because adding ingredients can change the nutrition information and WW Points value, I recommend entering your exact ingredients into the WW recipe builder if you are tracking.

Can I Make This in the Slow Cooker?

I haven’t personally tested this recipe in the slow cooker, but I think it would be worth experimenting with.

You could try adding the ingredients to your slow cooker and allowing everything to cook until the squash is tender. You would then blend the soup at the end.

If you try making it this way, remember that the cooking time may vary depending on your slow cooker and the size of your squash pieces.

Can I Make This in the Instant Pot?

You can also experiment with preparing the butternut squash in an Instant Pot if you want to save some time.

The cooking method will be different from the recipe below, so I recommend following the instructions for your particular Instant Pot when cooking the squash.

Once your squash is tender, you can continue with the soup ingredients and blend everything until smooth.

Can I Freeze Butternut Squash Soup?

Yes! Butternut squash soup is a great soup to make ahead and freeze.

Allow the soup to cool completely before transferring it to freezer-safe containers.

I like freezing soup in individual portions because it makes it easy to pull out exactly what I need for lunch.

When you’re ready to eat it, thaw it in the refrigerator and reheat it on the stovetop or in the microwave. Stir well and add a little broth or milk if the soup has thickened more than you’d like.

How Many WW Points Are in Butternut Squash Soup?

When I originally created this recipe, it calculated at approximately 1 WW Point per serving, with a serving size of 1 cup, using the specific ingredients listed above.

However, WW Points can vary depending on the WW plan you are currently using and the exact brands and quantities of ingredients.

If you’re following WW, I recommend entering the recipe into the WW app’s recipe builder using the ingredients you actually use. This is especially important if you substitute regular butter for light butter, use cream instead of skim milk, or add toppings.

Points Value

1 WW Point per serving

Serving size: 1 cup

A Few More Ways to Change Up This Recipe

Once you have the basic recipe down, you can have fun experimenting with different flavors.

Try adding a little curry powder for a warmer, more savory flavor.

You could also add a pinch of cayenne pepper if you like a little heat.

Fresh thyme would be delicious, too.

And if you’re feeling adventurous, try adding an apple like my friend does!

You could even experiment with pumpkin instead of some or all of the butternut squash to make a delicious pumpkin soup.

There are so many possibilities!

A Delicious Fall Soup That’s Light on WW Points

I have to admit, I was skeptical when I first made this recipe because I had never actually tried butternut squash soup before.

But now?

I’m a fan!

This Weight Watchers Butternut Squash Soup is creamy, comforting, flavorful, and perfect for fall. It is also a great way to use up butternut squash when you have more than you know what to do with.

And at 1 WW Point per cup, it is an easy addition to a healthy meal plan.

It may not be a zero-point soup, but you can’t beat a warm, delicious bowl of soup that leaves you plenty of room in your day for the foods you enjoy.

So grab some butternut squash, get your soup pot ready, and give this recipe a try.

I hope you enjoy this cozy fall recipe as much as my family and I did!

Don’t forget to save this recipe for later so you can make it when the weather starts getting chilly!

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

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