Photo of Chipotle butternut squash soup by WW

Chipotle butternut squash soup

Points® value
Total Time
55 min
15 min
40 min
Few dishes lend themselves better to batch cooking than soup – make a nourishing pot, then stash individual portions in the freezer ready to defrost for lunch or dinner.


Butternut Squash

1500 g, cubed

Calorie controlled cooking spray

4 spray(s)


2 medium, sliced

Oregano, Dried

2 teaspoon(s), level


2 clove(s), sliced

Chipotle paste

1 tablespoon(s), level


1 zest(s) of 1

Chicken stock cube(s)

2 cube(s), 1.25litres


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cubed butternut squash in 2 roasting tins and mist with cooking spray. Season then roast for 35-40 minutes.
  2. Meanwhile, mist a large nonstick pan with cooking spray and fry the onions for 8-10 minutes, until soft. Add the dried oregano, garlic, chipotle paste and the grated zest of 1 orange, then cook for 2 minutes.
  3. Add the roasted squash to the pot and pour over 1.25 litres hot chicken stock. Use a stick blender to purée, then season.


To serve: Dry fry 80g diced chorizo in a nonstick frying pan for 2-3 minutes. Divide half of the soup between 4 bowls and scatter over the chorizo. The SmartPoints will be Green 3 | Blue 3 | Purple 3. To freeze: Let the remaining soup cool completely, then freeze in containers or pouches for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.