Wesson Recipes

Thai Butternut Squash Soup


Makes 4 servings

This vibrant, creamy and nutrient-rich soup is just what cozy days are made of — add red pepper flakes, and it’ll warm you right up. Sweet butternut squash blends perfectly with garlic, onion, a dash of cumin and velvety cream and coconut milk for an ultra-flavorful and soothing spoonful. 

  • dairy
  • Ingredients

    Thai Butternut Squash Soup
    Wesson Corn Oil 1 tbsp.
    Yellow Onion, medium dice 1/2 cup.
    Garlic, large cloves, crushed 2 ct.
    Butternut Squash, medium dice 3 cups.
    Cream, 35% 1 cup.
    Water 1 3/4 cup.
    Coconut Milk (soup) 1 3/4 cup.
    Lime Juice, fresh 1 tsp.
    Kosher Salt 1 tsp.
    Cumin 1/2 tsp.
    Garnish (per 1 cup serving)
    Cilantro, garnish, leaves 5 ct.
    Red Pepper Flakes 1/4 tsp.
    Toasted Coconut Flakes, sweetened 1 tbsp.


    Thai Butternut Squash Soup

    Preheat oven to 475F (245C).

    In a large bowl, toss onion, squash and garlic with Wesson Corn Oil. Lightly season with salt. Place on a lined parchment sheet and bake for 20-25 minutes. Remove from oven and transfer roasted veggies to a large pot.

    In the large pot with roasted squash, add cream, water, and coconut milk. Heat over medium heat until liquid simmers. Simmer for 10-15 minutes, then using a blender or hand blender, puree contents until smooth.

    For an extra smooth consistency, pass the soup through a mesh strainer and discard larger chunks. Season with lime juice, cumin, and salt.

    Assembly Method
    In a bowl, ladle 1 cup of soup. Garnish with cilantro, red pepper flakes and toasted coconut.