Photo of Curried butternut squash soup by WW

Curried butternut squash soup

SmartPoints® value per serving
Total Time
1 hr 10 min
15 min
55 min
A ridiculously tasty and nutritious ZeroPoint butternut squash soup recipe that is suitable for all the family and uses minimal ingredients. Butternut squash is the star of the show here, after being roasted the squash is then pureed and flavoured with curry powder and fresh rosemary, then seasoned with a little salt and pepper at the end. Toasting the curry powder before adding it to the soup provides a deeper and earthier flavour to the soup. We suggest making a batch of this soup and keeping some in the freezer, so that you always have some soup on hand for those autumnal and wintry days.


Butternut Squash

800 g, peeled, de-seeded and diced into 2.5cm cubes


2 medium, quartered

Vegetable stock cube(s)

2 cube(s), made with 2 pints of hot water

Curry Powder

1½ g

Rosemary, Fresh

1 sprig(s), leaves picked and chopped


1 pinch, and freshly ground black pepper to season


  1. Preheat oven to 220°C, fan 200°C, gas mark 4. Place squash and onions in a large roasting pan and bake, uncovered, for 45 minutes, until squash is tender. Transfer to a saucepan and add the stock. Bring to the boil, reduce heat and simmer for 15 minutes.
  2. Let cool for 15 minutes then purée in batches in blender or food processor.
  3. Over a low heat, toast the curry powder in a small frying pan until fragrant, about 2 minutes – be careful not to burn it, then stir into the puréed soup. Season to taste and divide between six bowls. Garnish with the rosemary and serve immediately.