Butternut Squash And Coconut Curry Recipe Weight Watchers

Butternut Squash And Coconut Curry Recipe Weight Watchers

This Butternut squash soup with coconut milk recipe is 2 SmartPoints on the Weight Watchers green, blue and purple plan. It is the perfect recipe for fall. Days are getting colder, and this recipe will give you warmth.

The last few days have been getting colder, and I couldn't wait to make this butternut squash soup. I had planned to make it last week, but with a toddler and a three-month-old baby, I couldn't take the time. Since it has been continuously raining since yesterday, I found time to prepare and cook this butternut soup. Of course, this recipe doesn't take much time, but I prefer to have someone (generally my husband) watching over the kids when I cook for this blog.

This butternut soup with coconut milk is perfect for a colder or rainy day. Squash is my favorite ingredient to bake for fall, and this recipe was perfect for those butternuts I picked at the market (and I always buy too many of those.)

Is this recipe for butternut squash soup with coconut milk compatible with the Weight Watchers Program?

Yes! Not only is this recipe for butternut squash soup easy to count in your daily points, but it is also a very healthy recipe.

With the nutritional information you can find below, this recipe yields four servings of 150 calories. It has 4.5 grams of fats, which is very low. It has 2.1grams of saturated fats and 802 milligrams of sodium. Of course, those values are estimates based on the ingredients I was using while making this recipe.

What to serve with this butternut squash soup recipe?

This butternut squash soup is perfect as a light meal, or you can pair it with a few dishes that will give you a filling and complete meal. This recipe is versatile to fit your lifestyle and your SmartPoints allowance.

One of my first recommendations for pairing this recipe is a sandwich. I know this is an obvious one, but it is usually an easy way of getting other nutritional groups for your meal. You can also try our apple grilled cheese for a quick and easy lunch. Pairing this butternut squash soup with the apple grilled cheese recipe will give you a 7 SmartPoints meal.

You can also pair this recipe with a salad. Soup and salad are usually filled with vegetables and healthy choices.

How to cube a butternut squash?

Cubing a butternut squash is easier than it looks. Knowing how to properly prepare squash is a skill that is always useful. A lot of recipes call for squash, and especially for fall.

First, you need to cut the bottom and the top part of the squash.

Then, you need to slice the butternut squash in half.

Using a peeler, take off the skin of the butternut. When you peel the first layer, you will see green stripes running across the butternut. You need to peel those off too.

Slice the butternut lengthwise and using a spoon, scoop out the seeds and gooey strings.

When the inside of the butternut is empty, you can use a knife to dice the butternut.

Can you freeze this butternut squash soup recipe?

This butternut squash soup freezes well, but you can't add the coconut milk before freezing. It can last up to two months in the freezer. If you decide on freezing this recipe for later use, you can store them in an airtight container or in Ziplock Freezer Bag. I always use the Ziplock freezer bag because you can easily label them with information and instructions. For this recipe, I would indicate :

• Name of recipe: Butternut Squash Soup with Coconut milk
• Servings: 4 servings of 1,5 cups
• SmartPoints: 2 SP on all plans
• Instructions: Thaw the soup in the refrigerator for 24 hours. Add 1/2 cup lite coconut milk when ready to reheat.

How long does this recipe last in the fridge?

This butternut squash soup recipe can last up to seven days in the fridge.

Notes and Summary

• Freezer: don't add the coconut milk and freezes up to two-months.
• Fridge: last 7-days.

Butternut Squash Soup with coconut milk – Weight Watchers

This Butternut soup with coconut milk recipe is 2 SmartPoints on the Weight Watchers green, blue and purple plan. It is the perfect recipe for fall. Days are getting colder, and this recipe will give you warmth.

Prep Time 20 mins

Cook Time 40 mins

Course Main Course, Side Dish

Cuisine American

Servings 4 servings

Calories 150 kcal

Ingredients

• 1 Butternut Squash, medium, roughly cubed (mine was 2lb 7oz)
• 2 Carrots, sliced
• 1 Onion, sliced
• 2 Garlic Cloves, sliced
• 1 tablespoon Ginger, chopped
• 4 cups Vegetable broth
• ½ teaspoon Paprika powder
• ½ teaspoon Nutmeg
• ¼ teaspoon Ground Cinnamon
• ½ cup Lite Coconut Milk
• 2 tablespoons Pumpkin Seeds for garnish
• ½ teaspoon Salt
• pinch Ground pepper
• Canola Oil Cooking Spray

Instructions

• With canola oil cooking spray, spray a large pot.

• Over medium-high heat, add the sliced onion and cook until they are tender.

• Add the carrots, ginger, and garlic cloves and cook until the carrots have softened.

  

• Add the vegetable stock, cubed butternut, paprika, nutmeg, cinnamon, salt, and pepper. Mix the soup.

  

• Cover and bring to a boil. Wait until the soup simmers before decreasing the heat to medium-low.

• Leave the soup to simmer until the butternut have softened.

• When the soup is ready, add the soup in a blender or use immersion blender.

  

• Blend the soup and pour it back into the pot. Add the coconut milk and mix.

  

• When it is time to serve, garnish with ½ tablespoon of pumpkin seeds.

• Enjoy!

  

Nutrition

Calories: 150 kcal

Keyword 2 smartpoints blue, 2 smartpoints green, 2 smartpoints purple, Autumn, butternut, Fall, soup, squash

Tried this recipe? Let us know how it was!

Butternut Squash And Coconut Curry Recipe Weight Watchers

Source: https://savorfullpoints.com/butternut-squash-soup-weight-watchers/