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!

Makes 10 ( 1 and 1/4 cup ) servings

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.

Makes 10 ( 1 and 1/4 cup ) servings

1 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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Yield: 10

Low Point Butternut Squash Soup

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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!

Author: thepounddropper.com

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. 


Makes 10 ( 1 and 1/4 cup ) servings

1 Points™ per serving

Notes

• Store leftovers in an airtight container in the refrigerator for 7-10 days or freezer for up to 3-6 months.

Smartpoints: GREEN: 1 SmartPoint per servingBLUE: 1 SmartPoint per serving PURPLE: 1 SmartPoint per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Ninja Mega Kitchen System (BL770) Blender/Food Processor with 1500W Auto-iQ Base, 72oz Pitcher, 64oz Processor Bowl, (2) 16oz Cup for Smoothies, Dough & More

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.