Photo of Spicy squash soup by WW

Spicy squash soup

Points® value
Total Time
50 min
15 min
35 min


Calorie controlled cooking spray

4 spray(s)


1 medium, roughly chopped

Chilli, green or red

2 individual, red, deseeded and finely chopped - (or you could use a large pinch of dried red chilli flakes)


2 clove(s), crushed

Butternut Squash

½ whole, medium, peeled, deseeded and cubed (about 300g)

Carrots, raw

2 medium, peeled and chopped

Vegetable stock cube

2 cube(s), 1.2 litres

Coriander, fresh

1 tablespoon(s)

Tortilla chips

25 g, spicy, crushed, to serve

Chilli Powder

¼ teaspoon(s), level, to garnish


  1. Mist a large lidded pan with the spray. Sauté the onion for 4-5 minutes until starting to soften. Add the chillies, garlic, squash and carrots, then sauté for a further 4-5 minutes.
  2. Pour in the stock, season with salt and freshly ground black pepper, then bring to the boil. Reduce the heat, then cover and simmer for 20-25 minutes until the vegetables are tender.
  3. Remove from the heat and let cool slightly before blending to a chunky consistency in a blender, or using a hand-held stick blender.
  4. Season to taste, then serve the soup garnished with the coriander, crushed tortillas, chilli powder if using, and freshly ground black pepper.