From the recipe box
Butternut Squash Soup
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Meal format
- Global Food & Fusion
- Base
- Bread
Butternut Squash, Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 48 mins
- Total
- 63 mins
- Serves
- 2
Vegetables
- 3 cupsbutternut squash, peeled and cubed
- 1medium onion, cut into large chunks
Roasting
- 1 tablespoonolive oil
- to tasteSalt
- ½ teaspoonblack pepper
- 1 teaspoonfresh thyme or rosemary
Soup Base
- 2–3garlic cloves, minced
- 2–3 cupsvegetable broth or water
- to tasteSalt
- ½ teaspoonblack pepper
- ¼ teaspooncinnamon (optional, for warmth)
Olive oil drizzle
- —Coconut cream or oat milk
Notes & Tips
- Roasting the squash first makes a huge difference! It concentrates the flavor and creates a naturally creamy soup without needing heavy cream.
- Let the roasted vegetables cool slightly before blending. Hot vegetables can create pressure in a blender, so blend carefully and in batches if needed.
- Fresh thyme and rosemary pair beautifully with butternut squash, but you can skip them if you prefer a simpler version.
- For a richer variation, add a splash of coconut milk, coconut cream, or oat milk after blending.
- This soup is delicious served with crusty bread, dinner rolls, or a simple salad for a cozy meal.
Step by step
Method
- 01
Preheat the oven to 400°F.
- 02
Add the cubed butternut squash and onion chunks and garlic cloves to a baking sheet. Drizzle with olive oil and season with salt, black pepper, and fresh thyme or rosemary (if using).
- 03
Roast for 30–35 minutes, flipping halfway through, until the butternut squash is soft, caramelized around the edges, and easily pierced with a fork.
- 04
Remove from the oven and allow the roasted vegetables to cool slightly before blending.
- 05
Add the roasted butternut squash, onions, garlic to a blender.
- 06
Add vegetable broth or water and blend until completely smooth and creamy.
- 07
Transfer the blended soup to a pot and warm gently over medium-low heat.
- 08
Add salt, black pepper, and any optional spices like cinnamon or cumin. Adjust the consistency with additional broth or warm water if needed.
- 09
Simmer for 5–10 minutes to allow the flavors to come together.
- 10
Serve warm with a drizzle of olive oil, pumpkin seeds, fresh herbs, or a swirl of coconut cream.
- 11
This roasted Butternut Squash Soup gets its deep flavor from caramelizing the squash and onions before blending. Roasting brings out the natural sweetness of the squash, so you only need simple seasoning to make this soup comforting and flavorful.
