Vadouvan Spiced Butternut Squash Soup




  • 8 oz Nounós Plain Low Fat Yogurt

  • 2 lbs cubed butternut squash

  • 32 oz vegetable broth

  • 1/2 c of mirepoix (mix of chopped onion, carrots & celery)

  • 2 Tbsp vadouvan


  1. Preheat oven to 400°.

  2. Spread butternut squash on a baking sheet in a single layer; drizzle & toss with a little olive oil. Lightly sprinkle with salt. Bake for approximately 20 minutes or squash is tender enough to be cut with a fork.

  3. In a stock pot, sauté mirepoix over medium heat until onions become translucent; reduce heat.

  4. Sprinkle cooked squash with vadouvan; toss. Add to stock pot and sauté for 2 mins.

  5. Add vegetable broth to pot. Bring to a boil. Reduce heat and simmer for 10 mins. Allow soup to cool to room temperature. 

  6. With an immersion blender, purée the soup until smooth. Add 1 1/2 jars of yogurt and blend until fully incorporated. (Reserve 1/2 of second jar for garnishing.)

  7. Heat, garnish & enjoy! @mataharley

Makes Six 2 WW SmartPoint servings