Soup recipes are some of the most delicious and comforting meals out there.
This creamy, savory dish is the perfect way to warm up on a cold night and makes for a great lunch or dinner.
I’m going to show you how to make the creamiest roasted butternut squash soup ever!
Besides this being a delicious soup recipe, it’s also good for you.
Butternut squash is a great source of vitamin C, vitamin E, and beta-carotene, which are all powerful antioxidants.
Antioxidants can help prevent or slow cellular damage and reduce inflammation. This can help to reduce your risk of several chronic diseases.
Some people are intimidated by cutting up a butternut squash, I’m going to tell you the easiest way to do it.
How to make Roasted Butternut Squash Soup:
There’s no need to peel the butternut squash. Instead, just cut it down the middle lengthwise.
Next, scoop out the seeds and discard them.
Add the squash to a baking sheet and spray with olive oil. I used canned olive oil spray that is 0 points.
Sprinkle on some salt and pepper and put the squash face down on the baking sheet.
I also roasted a head of garlic for this recipe. Not a clove, but a whole head! It sounds like a lot, but trust me, it’s delicious.
For the garlic you want to remove the papery outside layer of the garlic. Cut 1/4 inch of the top of the garlic cloves. The head of garlic should still be intact.
Add the garlic to the baking sheet and spray with olive oil, then season with salt and pepper.
I also roasted a whole onion that I peeled the papery layer, then cut in half. Again, spray with olive oil and add salt and black pepper.
Place the baking sheet in the oven for 40 minutes at 425 degrees F.
Once it’s out of the oven, let it cool. It’s going to be very hot.
Scoop out the squash and add it to a blender. Squeeze the garlic out of the bulb and into the blender.
Also add the onion, chicken broth, and nutmeg.
Blend on high until the soup is creamy.
This soup is so easy to make and delicious. Plus it’s 0 points!
Click here to track the points on your WW app.
Finishing Touches:
Once you’ve ladled the creamy soup into bowls you can garnish with a drizzle of cream or a sprinkle of chopped fresh herbs, such as parsley or chives.
For an extra crunch, you can also top it off with some toasted pumpkin seeds or croutons.
Serve alongside a crusty bread or a side salad for a complete and satisfying meal.
This easy recipe is not only delicious, but it also looks beautiful when presented with these simple but impactful finishing touches.
Yield: 2 servings
Click here to track the points on your WW app.
- 1 butternut squash
- 1 head garlic
- 1 medium onion
- 1/8 teaspoon nutmeg
- Olive oil spray
- Salt and pepper, to taste
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Preheat oven to 425 degrees F.
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Cut the squash in half lengthwise. Scoop out the seeds and discard them.
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Place the squash on a baking sheet and spray with olive oil. Season with salt and pepper.
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Remove the papery outside of the garlic. Cut 1/4 inch off the top of the garlic and add it to the baking sheet. Spray with olive oil, season with salt and pepper.
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Cut the top and bottom of the onion off, then cut in half. Remove the papery outside and add to the baking sheet. Spray with olive oil and season with salt and pepper.
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Roast the vegetables for 40 minutes, or until the butternut squash is soft.
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Let the vegetables cool, then scoop out the butternut squash and add it to a blender. Also add the garlic, onion, nutmeg, salt, and pepper. Blend on high until the soup is creamy.
Here are some more WW friendly soup recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
