Weight Watchers Recipe: Curried Butternut Squash Soup

The cold weather is closing in. It’s at the point where we’re looking at soups, stews and dishes to make in the slow cooker. We need something hot when it comes to dinner time.

Image: Pixabay
We decided to do a curried butternut squash soup, and I’ve got to admit that it is absolutely delicious. It’s definitely one to try again. The best thing is that you can make it as mild or as spicy as you want. We used a mild curry powder because my husband isn’t a fan of very spicy food, and neither is my daughter, really.

If you’re on Weight Watchers, the recipe is zero points once split between six (the number it serves) and great for the Simple Start/Filling and Healthy plans.

The only downside is the cooking time. It takes an hour to cook because the butternut squash needs softening to get the good stuff out of it.

I’m making it again tonight, so I’ll make sure there is a photo of my efforts this time.

Curried Butternut Squash Soup

1 butternut squash, cut in half with seeds removed
2 onions, cut into four
2 veg stock cubes, making 2 pts water
1 ½ tsp curry powder
Salt and pepper to taste


  1. Preheat the oven to 220C/425F/GM 7
  2. Place the butternut squash and onions onto a large baking dish and cook, uncovered, for about 45 minutes. The squash will be tender all the way through. There’s no need to worry about browning sections of the vegetables.
  3. Take the squash from the skin and place both into a saucepan.
  4. Use your veg cubes to make up 2 pts of veg broth. Use boiling water and pour it all straight into the saucepan with the vegetables.
  5. Boil and then reduce the heat. Simmer for 15 minutes and then allow to cool for another 15 minutes.
  6. Place the soup into a blender and blitz until smooth.
  7. Place the curry powder into a frying pan and toast for a couple of minutes. Watch out for this one because it’s really easy to burn it accidently.
  8. Stir into your soup and then season to taste.
Image: Alexandria Ingham
You can garnish your soup with spring onions if you want, and serve with delicious warm bread.
Enjoy your winter warmer with your curried butternut squash soup.


  1. Hi Lexi ! Thanks for the great blog post. My partner and I always eat butternut squash soup. I really like it because of the soft texture and the subtle flavour it has. We eat it with other vegetables , pasta, noodles and sometimes chicken. We haven't tried it yet like it is in this recipe. We would like to try it like this. I'm looking forward to seeing some more of your recipes.

    1. You're welcome, Katherine. I love butternut squash and love finding different ways of using it. I really love mixing it with carrot or swede and making a mash out of it. I love sharing recipes, so I'll definitely have some more coming up. I'm trying a few things over the next few months, so hope to share them soon.

  2. This is just the way I make it, Lexi. My suggestion is to add a little butter - a little grease in soup helps to absorb the nutrients better. What do you think?

    1. Hmm, not sure about butter. I'm not a big fan of it, if I'm honest. I don't like it on my roasted veggies at all :)

  3. I have had butternt squash a couple of times and found it quite tasty. This recipe sounds yummy and zero points too. Fantastic.

    1. It is delicious. I made it again but it was a little too watery for me. Need to add more butternut squash/less water next time.


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