Weight Watchers Butternut Squash Soup
Warm up your day with this silky, low-point butternut squash soup that’s both comforting and healthy. Ready in under an hour, it’s your new go-to for cozy meals.
Ingredients
- 1 medium butternut squash (about 3 lb), peeled, seeded, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- Cooking spray or 1 tbsp olive oil
- Optional: 2 tbsp low-fat Greek yogurt, for garnish
Instructions
- In a large pot, spray with cooking spray (or heat 1 tbsp oil) over medium heat.
- Add onion and garlic; sauté until fragrant, about 3 minutes.
- Add cubed squash and cinnamon; stir to coat.
- Pour in vegetable broth; bring to a boil.
- Reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree until smooth (or transfer to a blender in batches).
- Season with salt and pepper. Serve hot, garnished with a dollop of Greek yogurt if desired.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Fat | 2 g |
| Carbohydrates | 24 g |
| Protein | 3 g |
| WW Points | 2 |
Frequently Asked Questions
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze this soup?
Yes, cool completely, then freeze in portions for up to 3 months.
What if I don’t have cinnamon?
Substitute with a pinch of nutmeg or omit for a milder flavor.
How can I make the soup creamier?
Add a splash of coconut milk or extra Greek yogurt when blending.
