Ww Curried Butternut Squash Soup
Warm up with a bowl of WW Curried Butternut Squash Soup, a velvety, flavor-packed dish that’s both comforting and nutritious. This Weight Watchers-inspired recipe highlights the natural sweetness of butternut squash enhanced by aromatic curry powder, cumin, and coriander. Creamy light coconut milk provides a luscious texture without excess calories, while a squeeze of fresh lime and a sprinkle of cilantro add a vibrant finish. Ready in just 45 minutes, this healthy soup is easy to make and perfect for meal prepping or serving as a cozy, satisfying starter. Low in calories but big on flavor, this soup is a must-try for fans of wholesome, spice-forward cuisine!
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Recipe Information
Ingredients
- 1 medium-sized (~2 lbs), peeled, seeded, and cubed butternut squash
- 1 tablespoon olive oil
- 1 medium, chopped yellow onion
- 2 cloves, minced garlic
- 1.5 teaspoons curry powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 4 cups low-sodium vegetable broth
- 1 cup light coconut milk
- 0.5 teaspoons (adjust to taste) salt
- 0.25 teaspoons (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 4 pieces (optional, for serving) lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, or until the onion is soft and translucent.
Stir in the minced garlic, curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes, stirring frequently, to toast the spices and release their aroma.
Add the cubed butternut squash to the pot and toss to coat it with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is fork-tender.
Remove the pot from the heat and allow the soup to cool slightly. Then, use an immersion blender to puree the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender (be careful with hot liquids).
Return the blended soup to the pot if necessary, and stir in the coconut milk. Reheat over low heat until warmed through.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with chopped fresh cilantro, and accompanied by lime wedges for an optional citrusy boost.
Nutrition Facts
Calories |
122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.9 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
