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Roasted Butternut Squash Soup with Sesame and Lime

This roasted butternut squash soup features tender, caramelized squash pureed into a smooth, velvety base. Flavored with toasted sesame oil and lime zest, it combines sweet, nutty, and citrus notes for a warm, inviting bowl with a vibrant, slightly glossy appearance.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon toasted sesame oil for flavoring
  • 1 lime lime zested and juiced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Small skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled, seeded butternut squash chunks on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 30-35 minutes until the edges are caramelized and the squash is tender when pierced with a fork.
  2. While the squash roasts, heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and fragrant. Add the minced garlic and cook for another minute until fragrant.
  3. Once the squash is roasted and cool enough to handle, transfer it to the blender or use an immersion blender directly in the pot. Add the roasted squash, vegetable broth, and blend until smooth and creamy. Return the mixture to the pot if using a blender.
  4. Bring the blended soup to a gentle simmer over low heat. Stir in the toasted sesame oil and lime zest, and cook for 5 minutes to meld the flavors. Taste and adjust seasoning if needed.
  5. Finish the soup with a squeeze of lime juice for brightness. Ladle into bowls and drizzle each serving with a touch more toasted sesame oil if desired. Garnish with additional lime zest or herbs for color and aroma.
  6. Serve hot and enjoy the comforting, velvety texture enhanced with Southeast Asian flavors.

Notes

For a creamier texture, you can add a splash of coconut milk before blending. Roasting the squash enhances sweetness and flavor depth. Adjust lime and sesame oil to your taste for balance.