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Low Point Butternut Squash Soup

This Low Point Butternut Squash Soup is a fall favorite, but can be enjoyed all year round. It’s super easy to make and a great way to use frozen or fresh garden squash. It’s hit at my house!

Servings: Makes 10 ( 1 and 1/4 cup ) servings

GREEN:1 SmartPoint per serving

BLUE: 1 SmartPoint per serving

PURPLE: 1 SmartPoint per serving

Are you looking for more delicious low point soup recipes? Be sure to check these out:

White Bean Chicken Chili 

Crockpot Lasagna Soup

Classic Beef Stew

Crockpot Classic Chicken Noodle Soup 

 

What makes this Butternut Squash Soup Low in Points?

Creamy Butternut Soup is one of my favorites. I recreated a classic recipe that I found tucked away on an index card in my family recipe book. I substituted the half and half cream for 1 cup fat free half and half ( which saves 10 points ) and added 1/2 cup non fat plain Greek yogurt to help create a thicker more creamy consistency.

How do I store this Butternut Squash Soup?

 There will be plenty of leftovers because this recipe makes 10 servings. I usually freeze half of the batch after I make it. You can store leftovers in an airtight container in the refrigerator for 7-10 days or in the freezer for 3-6 months. When you are ready to eat-just thaw it overnight in the refrigerator and reheat in the microwave or stove.

Enjoy!!

 

Ingredients:

  • 2 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 1/2 cup carrots, sliced 
  • 1/2 medium onion, chopped 
  • 6 cups fat free low soduim chicken broth
  • 7 cups peeled, cubed fresh butternut squash or frozen 
  • 1/2 tsp dried thyme
  • 1 tsp salt, more to taste
  • 1/4 tsp black pepper
  • 1 cup fat free half and half or skim milk
  • 1/2 cup non fat plain or Greek yogurt
  • Garnish with pumpkin seeds, and additional half and half  for additional points 

Directions:

  1. In a large pot, melt butter over medium-high heat. Add onions and carrots and cook for about 5 minutes until carrots are soft. 
  2. Pour in the chicken broth and add cubed squash, thyme, salt and pepper. Bring to a boil. Cover and reduce the heat and simmer for 30 minutes.
  3. Remove from heat and allow it to cool ( about 10-15 minutes). Using a food processor ( I use this Ninja Blender Processor) or blender purée the soup mixture in small batches until smooth. (the soup will be hot, be sure to hold lid down with a towel to prevent getting burned.)
  4. Pour batches of soup back into large pot. Return to stove and add the fat free half and half  and non fat plain or Greek yogurt. Add additional salt and pepper, if needed. 
  5. Garnish with pumpkin seeds, non fat plain or Greek yogurt, for additional points. 
  6. Store in an airtight container in the refrigerator for 7-10 days or freezer for up to 3-6 months.

Servings: Makes 10 ( 1 and 1/4 cup ) servings

GREEN:1 SmartPoint per serving

BLUE: 1 SmartPoint per serving

PURPLE: 1 SmartPoint per serving

Notes:

  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
Yield: 10

Low Point Butternut Squash Soup

Low Point Butternut Squash Soup

This Low Point Butternut Squash Soup is a fall favorite, but can be enjoyed all year round. It's super easy to make and a great way to use frozen or fresh garden squash. It's hit at my house!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 2 Tbsp Land o' Lakes light butter made with canola oil
  • 1 1/2 cup carrots, sliced 
  • 1/2 medium onion, chopped 
  • 6 cups fat free low soduim chicken broth
  • 7 cups peeled, cubed fresh butternut squash or frozen 
  • 1/2 tsp dried thyme
  • 1 tsp salt, more to taste
  • 1/4 tsp black pepper
  • 1 cup fat free half and half or skim milk
  • 1/2 cup non fat plain or Greek yogurt
  • garnish with pumpkin seeds, and additional half and half for additional points

Instructions

    1. In a large pot, melt butter over medium-high heat. Add onions and carrots and cook for about 5 minutes until carrots are soft. 
    2. Pour in the chicken broth and add cubed squash, thyme, salt and pepper. Bring to a boil. Cover and reduce the heat and simmer for 30 minutes.
    3. Remove from heat and allow it to cool ( about 10-15 minutes). Using a food processor ( I use this Ninja Blender Processor) or blender purée the soup mixture in small batches until smooth. ( the soup will be hot, be sure to hold lid down with a towel to prevent getting burned.)
    4. Pour batches of soup back into large pot. Return to stove and add the fat free half and half  and non fat plain or Greek yogurt. Add additional salt and pepper, if needed. 
    5. Garnish with pumpkin seeds, non fat plain or Greek yogurt, and/or Parmesan cheese for additional points. 


    Servings: Makes 10 ( 1 and 1/4 cup ) servings

    GREEN: 1 SmartPoint per serving

    BLUE: 1 SmartPoint per serving

    PURPLE: 1 SmartPoint per serving

Notes

    • Store leftovers in an airtight container in the refrigerator for 7-10 days or freezer for up to 3-6 months.
    • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 371mgCarbohydrates: 17gNet Carbohydrates: 15gFiber: 2gSugar: 5gProtein: 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

WW Creamy Chicken and Wild Rice Soup - Pound Dropper

Tuesday 12th of October 2021

[…] Low Point Butternut Squash Soup  […]

Karen Savage

Thursday 14th of January 2021

I was looking for something new to try. I have never had butternut squash soup but thought I would give it a try. It was so easy and it was delicious. We had it for dinner and everyone loved it. I am already thinking about making again. I have loved all of your recipes I have tried. Thank you for making mealtime easier for all of us.

Susan

Tuesday 5th of November 2019

I made this soup today and it was the most delicious Butternut squash soup I’ve ever tasted!!!

Lindsay Kehl

Tuesday 5th of November 2019

Hi Susan!

Thank you so much for your amazing review! I'm thrilled to hear that it was the best you have ever tasted! Truly that made my day to hear that.

Have a wonderful day!

Holly Johnson

Monday 4th of November 2019

I made this soup for friends and everyone LOVED it. My husband and I were quite happy to have leftovers, yum!

Michelle Cox

Monday 28th of October 2019

I made this soup yesterday. It was amazing.

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