Photo of Curried Butternut Squash Soup by WW

Curried Butternut Squash Soup

Points® value
Total Time
1 hr 15 min
15 min
1 hr
This velvety soup is simple enough for a weekday meal, but sophisticated enough for company.


Butternut squash

3 pound(s), peeled, seeded and diced into 1 inch (2.5 cm) cubes

Black pepper



2 medium, quartered

Fat free chicken broth

29 oz, (2 cans)

Curry powder

1½ tsp(s)

Table salt

tsp(s), or to taste

Fat free sour cream

¼ cup(s)

Uncooked scallions

1 medium, thinly sliced, for garnish


  1. Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
  2. Remove from oven. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
  3. Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.


For extra flavour, toss a handful of peeled garlic cloves in with the vegetables before roasting.