Photo of Butternut & red pepper soup by WW

Butternut & red pepper soup

Points® value
Total Time
50 min
15 min
35 min
This unusual soup has a fabulous colour and flavour - you simply must make some!


Calorie controlled cooking spray

5 spray(s)


1 large, chopped

Butternut Squash

1 whole, medium, peeled, deseeded and chopped into chunks

Red pepper

1 medium, deseeded and chopped

Vegetable stock cube

2 cube(s), dissolved in 1.2 litres (2 pints) hot water

Low Fat Soft Cheese

100 g

Skimmed Milk

150 ml, (1/4 pint)

Chives, Fresh

1 tablespoon(s), chopped

Black pepper

¼ teaspoon(s)

Fat Free Natural Yogurt

60 g, (4 tablespoons)

Chives, Fresh

10 g, to garnish


  1. Spray a large saucepan with calorie controlled cooking spray. Add the onion and cook gently for about 3 minutes, until softened, but not browned.
  2. Add the butternut squash, red pepper and vegetable stock. Heat until simmering, then cook gently for about 25 minutes, partially covered, until the vegetables are tender.
  3. Transfer the mixture to a blender or food processor and add the soft cheese. Blend for about 15 - 20 seconds, until smooth. Return to the saucepan. Add the milk and chopped chives. Reheat and season to taste.
  4. Ladle into warmed bowls. Serve each portion with 1 tbsp yogurt, a few fresh chives and freshly ground black pepper.


Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.