Photo of Spicy butternut, quinoa & coconut soup by WW

Spicy butternut, quinoa & coconut soup

Points® value
Total Time
35 min
10 min
25 min
This fragrant vegan soup with a hit of warming chilli has a lovely silky texture


Calorie controlled cooking spray

4 spray(s)


1 large, chopped


1 clove(s), chopped

Ground Cumin

3 teaspoon(s), level

Ground coriander

1½ teaspoon(s), level

Chilli flakes

¼ teaspoon(s), level

Butternut Squash

800 g, chopped


1 medium, chopped

Quinoa, Dry

100 g, rinsed

Vegetable stock cube

1 cube(s), 800ml stock

Reduced fat coconut milk, tinned (7.7% Fat)

165 ml

Coriander, fresh

10 g

Chilli, green or red

1 individual

Calorie Controlled Brown Bread

8 slice(s)


  1. Lightly mist a large pan with cooking spray over a medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Add the ground cumin, ground coriander and chilli flakes and cook, stirring continuously, for 1 minute. Add butternut squash, courgette, quinoa and 800ml vegetable stock and stir. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes, until the vegetables have softened and the quinoa is tender.
  2. Using a stick blender, blend the soup until smooth, then season to taste. Ladle the soup between 4 serving bowls and drizzle the coconut milk between them. Scatter over fresh coriander leaves and red chilli slices. Serve alongside 2 slices of bread per person.