Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Butternut, apple & ginger soup by WW

Butternut, apple & ginger soup

1 - 3
PersonalPoints™ per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, chopped

Root Ginger

1 tablespoons, grated

Garlic

2 clove(s), crushed

Butternut Squash

500 g, peeled and deseeded

Apple(s)

2 medium, braeburn, cored and chopped

Vegetable stock cube(s)

1 cube(s), to make 750ml stock

0% fat natural Greek yogurt

4 tablespoons

Pumpkin Seeds

4 teaspoons

Instructions

  1. Mist a large pan with cooking spray and set over a medium-low heat. Add the onion, grated ginger and crushed garlic and cook for 6-8 minutes until the onion is soft.
  2. Add the prepared butternut squash, chopped apples and vegetable stock and bring to a boil. Reduce the heat to low then cover and simmer for 15 minutes, until the vegetables and apples are soft. Season well.
  3. Using a stick blender or food processor, blitz the soup until smooth. Ladle into bowls then swirl 1 tbsp Greek yogurt into each and scatter over the pumpkin seeds.

You might like

You might like