Curried Butternut Squash Soup

With Autumn on the way, we wanted a slimming friendly Curried Butternut Squash soup to warm us up – perfect if you’re calorie counting or following Weight Watchers.

Curried Butternut Squash Soup | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

I’ve discovered that the key to a good soup is the little extras that take it from being ok, to being WOW!

This Curried Butternut Squash Soup packs a punch, but also has a little extra something in the garnish.

Pumpkin seeds, fat free natural yoghurt and a sprinkle of coriander add a little zing of flavour, a cooling, creaminess and some crunch.

This is a really thick, hearty soup. If you like it thinner, add more stock. If you like it spicier, add more chilli!

Curried Butternut Squash Soup | Slimming & Weight Watchers Friendly

Experiment with your garnishes too – add some toasted pine nuts, or some crispy bacon bits.

Serve with a crusty roll or some crispy jacket potato skins!

This is really good for a quick lunch as can be heated up in a jiffy and also freezes well so can be portioned up all ready to go.

I’m certainly a soup convert after making this!

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Curried Butternut Squash Soup | Slimming & Weight Watchers Friendly

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Curried Butternut Squash Soup | Slimming & Weight Watchers Friendly

Votes: 52
Rating: 3.31
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 5 minutes 1 hour

Calories

WW

Carbs

78kcal Zero

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon Gluten Free icon
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Carefully cut the butternut squash in half, remove the seeds and place skin side down on a baking tray. Bake in the oven at 180 degrees for around 40 minutes until soft and golden.
  2. Meanwhile, place the onion, garlic and chilli into a saucepan with a little low calorie cooking spray. Cooked until soft and add the cumin, turmeric and cinnamon. Add the passata, season and stir well.
  3. Once the butternut squash is cooked, spoon the flesh out of the skin and add to the curry sauce. Mix well to break up the squash and pour into a blender with the stock. Blitz until smooth and silky.
  4. Serve with a dollop of fat free natural yoghurt, 1/2 tablespoon of pumpkin seeds and a sprinkle of coriander - or whatever garnish takes your fancy!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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13 Comments
  1. Desperately in need of speed food today so I had a go at making this soup. It was absolutely stunning and so easy to make! I wish I had a spare healthy B for a lovely bread roll :’)

  2. My other half doesn’t like curry spices what else could I use? Also do you have to roast the butternut squash or could you use s soup maker? Thanks 🙏

  3. I made this at the weekend and had it for lunch at work yesterday. You’re not wrong when you say it packs a punch!! It has a really good kick to it and really tasty. The girls at work loved it too!

  4. I just made this and it was lovely, even my husband, who “hates butternut squash ” really liked it but I did make a couple of small tweaks.
    I used half a white and half a red onions (that’s what I had in the fridge)
    I ran out of cumin, so used just one tsp of harrisa seasoning. I didn’t roast the squash as I only had a vacuum pack of peeled squash.
    Anyway, it turned out lovely, will definitely make again.
    Thanks for all your tasty recipes.

    1. Yes you could replace the fresh chilli with flakes or powder. You would need about 2 tsp of either.

      Hope that helps! 🙂

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