Roasted Garlic & Butternut Squash Soup
Gluten Free,  Healthy Choices,  Recipes,  Soups, Stews & Chilis,  Vegetarian

Roasted Garlic & Butternut Squash Soup {Weight Watchers}

Roasted Garlic & Butternut Squash Soup

One of my favorite soups is Roasted Garlic & Butternut Squash Soup.  Just the sound of it warms me and on a blustery day like today a nice big bowl full is in order.  This lightened up version is naturally very low in fat and high in fiber, making it a perfect go-to Weight Watcher recipe.

Roasted Garlic & Butternut Squash Soup

Roasted Garlic & Butternut Squash Soup

Libby with Lemony Thyme
Cook Time 40 minutes
Total Time 40 minutes
Course Soup
Servings 6


  • 6 Garlic cloves
  • 1 tsp. olive oil
  • 1 med. Butternut Squash diced
  • 1 med. Sweet Potato diced
  • 1 med. Onion diced
  • 2 Tbl. butter
  • 4 Cups Fat Free Chicken or Vegetable Broth
  • 1 tsp. Paprika
  • ½ tsp. Pepper
  • ¼ tsp. Salt
  • Pinch of nutmeg & cayenne pepper
  • dollop of Fat Free Greek Yogurt or Sour Cream


  • Preheat oven to 425 degrees.
  • Wrap garlic drizzled with 1 tsp. olive oil in foil and bake for 20-25 minutes.
  • Meanwhile, peel and dice butternut squash, sweet potato, and onion. Saute in 2 Tbl. butter until fork tender, 10 – 15 minutes. Add chicken broth, paprika, pepper, salt, pinch of nutmeg & cayenne pepper. Add roasted garlic.
  • Bring to boil then reduce & simmer for 15 minutes. Then puree in batches in blender until smooth.
  • Top with sour cream (we used FF Greek Yogurt) & cracked pepper.


This delicious and healthy soup is only 3 WW Pts+ per 1 cup serving.

One Comment

  • Barbara Morris

    Rather than just saying a medium Butternut squash and a medium sweet potato it would be more useful to give a quantity such as 6 cups. Not everyone has the same definition of “medium”.

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