Fall is the best time to start having soups again for lunch. Gives you a little warm kick in the middle of that afternoon. Something to keep you going till dinner time.

This soup is extreamly low in fat and has 20% of your daily Vitamine C requirement and only 2 Weight Watchers points.

Butternut Squash Soup Recipe

By kimmy Published: September 1, 2014

  • Yield: 3/4 cup each (10 Servings)
  • Prep: 45 mins
  • Cook: 35 mins
  • Ready In: 1 hr 20 mins

Calories: 55 | Fat: 2g | Protein: 4g | Carbs: 10g | Fibre: 3g | WW Points: 2



  1. Preheat oven to 350F.
  2. Cut squash in half and seed. Place the halves on a baking sheet lined with parchment, cut-side down.
  3. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
  4. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and almond milk and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  5. Puree the soup with an immersion blender or a regular blender in batches until smooth. Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley) and freshly squeezed lemon. Enjoy!