Spicy Opo Squash Soup with Noodles | Slimming World




Yield 4 servings

This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly

*suitable for freezing - but best frozen without the noodles



  1. Peel the Opo squash, cut in half and scrape out seeds. Roughly chop.
  2. Spray a large casserole pot/saucepan over a medium heat with spray oil. Add the onion and Opo squash and cook for a few minutes to soften.
  3. Add the garlic, ginger, lemongrass stalk, curry powder, red chilli and tomato paste to a Mortar and pestle or mini food processor and grind to a paste.
  4. Add the paste to the onion and opo squash and cook for a further few minutes to coat in all he spice
  5. Add the stock and fish sauce to the pan, bring to a boil and then simmer on a low heat covered for approx 20mins
  6. Add 3/4 the soup to a blender, leaving the remaining half in the pot, and blend till smooth.
  7. Add back to the pot, along with the egg noodles and light coconut milk, bring to a boil and allow to simmer for another 10 minutes until noodles are softened.
  8. Ladle into bowls and serve topped with freshly chopped coriander. 
  9. Enjoy !!


If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

All images and content on Slimming Eats are copyright protected.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy. 

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 147

% Daily Value

Total Fat 6.2 g


Saturated Fat 4 g


Sodium 530 mg


Total Carbohydrates 18 g


Dietary Fiber 1.7 g


Sugars 3.9 g

Protein 4.5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats at