WeightWatchers Coconut-Curry Butternut Squash Soup recipe
6 Green/Blue Points
Ingredients:
1/4 cup extra-virgin olive oil
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cinnamon
2 yellow onions, sliced
1 large butternut squash, peeled and seeded, cubed
1 1/2 teaspoons kosher salt
1 (13.5-oz.) can light coconut milk
Water as needed
1/2 teaspoon apple cider vinegar
Directions:
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Heat oil in a Dutch oven over medium heat. Add spices and stir until spices color the oil and become fragrant, about 1 minute. Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Bring to a boil and then reduce to a simmer. Allow to cook until squash is very soft, about 40 minutes.
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Allow squash to cool slightly before using an immersion blender to puree the soup. (Alternatively, the soup can be pureed in batches in a blender or food processor). Finally, stir the apple cider vinegar into the pureed soup.
Serves 6
Recipe source: Weight Watchers Recipes and Support Group / Facebook
You might also like these Weight Watchers squash recipes:
- WW Golden Squash Recipe
- WW Squash Pudding Recipe
- WW Pan-Roasted Butternut Squash Recipe
- WW Pasta Casserole with Butternut Squash Recipe
- WW Cajun Kebabs Recipe
Originally posted 2022-11-07 18:33:00.