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Festival Foods

Butternut Squash Soup

This recipe for Butternut Squash Soup features a hint of coconut milk and lime juice for richness and a pop of flavor. It's easy to prepare as well, so we'd call that a win-win!

  • Butternut Squash Soup
  • Ingredients
    • 1 Tbsp. extra virgin olive oil
    • ½ large yellow onion, diced
    • 2 cloves garlic, minced
    • 1 Tbsp. fresh ginger, minced
    • 2 medium butternut squash, peeled and cubed
    • 2 cups low sodium vegetable broth
    • ½ cup coconut milk
    • ¾ tsp. salt
    • ¼ tsp. ground black pepper
    • 1 Tbsp. fresh lime juice {about ½ lime}
    • Dash red pepper flakes (optional)
    • Coconut flakes (optional), for garnish

    1. Heat oil in a large Dutch oven or stock pot to medium-high heat. Add onion and saute 2-3 minutes. Add garlic and ginger and saute 30-60 seconds. Add butternut squash cubes and saute, covered, for 8-10 minutes, until soft. 1. Add vegetable broth and coconut milk and simmer for 10-15 minutes. Using an immersion blender, blend the soup until very smooth. (If you don't have an immersion blender, transfer soup to a blender and allow to cool 10-15 minutes, then blend until smooth.) 1. Season with salt, pepper and fresh lime juice. Taste and adjust seasoning, if necessary. 1. Add red pepper flakes if you like a little heat. Garnish with coconut flakes, as desired.

    Chef's Tips

    Don't want to chop your own butternut squash? Find it pre-cubed in our produce department!


    Per Serving: Calories 250, Total Fat 10g (Saturated 6g, Trans 0g), Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 37g (Dietary Fiber 4g, Sugars 9g), Protein 4g, Vitamin A 210%, Vitamin C 30%, Calcium 10%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 4 servings

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