Curried Butternut Squash Soup is a tasty and easy-to-make recipe. This delicate and creamy soup is low in calories and fat. This is a nutritious and zero-point butternut squash soup recipe. It is a friendly soup because it does not our weight. It is also perfect for weekend nights. You can make this soup at home with minimal effort. For this tasty and yummy soup, you need only a few ingredients and our soup will be ready.
Ingredients
To make this tasty and delicate Weight Watchers Curried butternut squash soup we need a few ingredients
- Butternut squash 1 Ibs
- Onion medium size 2, cut into the slices
- Garlic 2 cloves, chopped garlic cloves
- Curry powder 1 1/2 tbsp
- Black pepper 1/4 tsp
- Salt 1/4 tsp or according to taste
- Cooking Olive oil 1-2tbsp
- Fat-free chicken broth 2 cans / 29oz
- Fat-free sour cream 1/4 cups
- Uncooked Scallions 1 medium, chopped
Instructions
- To make this recipe, Take a large pan and add olive oil. Heat oil over a medium flame.
- Add chopped onion in oil and saute for 2-3 minutes or until it gets light brown.
- Now add chopped garlic and cook it another for 2-3 minutes.
- When garlic and onion are cooked, add the chopped butternut squash and other spices.
- Other spices are curry powder, black pepper, and salt. Add in this pan.
- Combine all the ingredients in butter squash until the butter squash is covered with curry powder.
- To make the butternut squash softened, add a little bit of water and cook it
- After 4-5 minutes, take off the lid and pour the chicken broth.
- Boil the chicken broth over a high flame until it boils. After boiling, slow the stove flame and cook it for 15 minutes.
- After 15 minutes, if the butternut squash is tender and soft.
- For mash, add all the ingredients into a mixing machine.
- Blend until it gets a smooth and creamy texture.
- Add black pepper and salt according to taste and garnish with scallions
- Serve this hot and tasty soup with fat-free sour cream.
- We can also add fat-free sour cream over the soup.
Tips
Cook all vegetables at low flame so they won’t get burned.
Notes
Adjust spices according to your taste and choice.
Use 1 tbsp corn flour to get the desired consistency of soup.
For crunch, you can add pumpkin seeds as a topping.
Storage Information
Pack the Curried Butternut Squash soup in a bag and refrigerate it for up to 3 days.
FAQs
What are the other serve sides of this Curried Butternut Squash soup?
We can serve this hot and tasty soup with bread, homemade crackers, Thai curry naan pizza, fat-free sour cream, and loaded potato skins.
Nutrition Facts
Serving Size 1 bowl
Amount per serving
- Calories 124
- Fat 1g
- Carbohydrates 30g
- Fiber 5g
- Protein 3g
- Sugar 5g
- Sodium 850mg
- Weight Watchers total points zero