Super Squash

January 15, 2012

Not only is butternut squash delicious, it’s loaded with health benefits.  This recipe is my favorite winter soup at the moment, I can’t get enough!  Not only is it easy and tasty but it’s a great one to make on Sunday and take with lunch for the week…the flavors only get better as they meld in the fridge. 

Squash ready to go in the oven

Deliciousness bubbling away

Butternut Squash Soup

Weightwatchers Points: 2

Printable Recipe


  • 1 small onion
  • 1/4 cup chopped celery
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon curry powder
  • dash cayenne pepper
  • 2 cups chicken broth
  • 1 (12 ounce) can fat-free evaporated milk
  • 3 cups roasted butternut squash
  • salt and pepper to taste


  1. In a large saucepan, saute the onion and celery in butter. Stir in flour, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
  2. In a blender, process the soup in batches until smooth. Pour into bowls and serve hot.