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5 from 2 votes

5-Ingredient Butternut Squash Soup

I lied. You really only need three ingredients to make this amazing soup. With five ingredients, you can garnish the soup with beautiful toppings, too! 
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: Asian Fusion
Servings: 4 to 6
Calories: 234kcal
Author: Maggie Zhu


  • 3 pound (1.5kg) butternut squash , halved lengthwise
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt (or to taste)
  • 1 thumb ginger , coarsely chopped
  • 1 can coconut milk (or to taste)


  • 1 Lemon zest and coconut flakes (Option)
  • 2 Sauteed mushrooms and chopped cilantro, chili flakes if you like it spicy (Option)


  • Preheat oven to 180 degrees C (350 F).
  • Place butternut squash cut side up on a baking tray. Drizzle with oil, sprinkle with salt and pepper. Bake for 70 to 90 minutes, or until it is very tender and the surface is caramelized. You can test this by inserting a skewer to the thickest part, if there is no resistance it’s done. It is better to slightly overcook the squash instead of undercook.
  • Make pumpkin puree in two batches. Scoop out seeds and discard. Scoop out squash meat from half of the squash, transfer to a food processor or a blender. You can use a pot and a immersion blender as well.
  • Add half of the ginger and 1/3 can of coconut milk. Blend until smooth. Adjust consistency and flavor with water and/or coconut milk until desired texture. (*footnote 1)
  • Puree the other half of squash by using the same method.
  • You can serve the soup hot or cold. Either way is tasty.
  • To reheat the soup, pour in a small pot and cook over low heat. Stir occasionally to prevent from scorching the bottom. You might need to add a bit water from time to time.
  • To save the soup and serve later, transfer the puree to a container to cool. Once the soup cools down completely, seal the container and store in the fridge for 2 to 3 days, or in the freezer for 1 month. To heat up leftover soup, make sure to bring it to a simmer, for food safety purposes.


Serving: 278g | Calories: 234kcal | Carbohydrates: 29.8g | Protein: 3.4g | Fat: 13.9g | Saturated Fat: 10.4g | Sodium: 307mg | Potassium: 935mg | Fiber: 5.7g | Sugar: 6.6g | Vitamin A: 24100IU | Vitamin C: 67.7mg | Calcium: 120mg | Iron: 2.5mg