Thai Butternut Squash Soup

Get ready to find your new favorite soup! So tasty and simple to throw together for a week night meal.

To amp up the Thai flavors, I would recommend using coconut milk as your “milk of choice”, although cow’s milk, soymilk or almond milk will all do.

Thai Butternut Squash Soup

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 4 cups


  • 1/2 small butternut squash, 1 lb., 3 cups cubed
  • 1 small onion, chopped
  • 1 cup water
  • 1 cup milk of choice, plain and unsweetened, plant-based or cow’s milk
  • ¼ cup Oh! Veggies Thai Peanut Sauce
  • 2 tbs. Oh! Veggies Sesame Sizzle Seasoning
  • ¼ - ½ tsp. kosher salt


  1. Chop onion.
  2. Peel and cube butternut squash.


Place squash, onion, water, milk and Thai Peanut Sauce in a medium pot over medium heat, and bring to a boil. Turn heat down to a simmer and cook, covered, for 15-20 minutes or until squash is tender. Add Sesame Sizzle and puree with countertop or immersion blender. Taste and add salt if desired. Ladle into bowls and garnish with Sesame Sizzle.

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