Support the site — ☕ Buy me a coffee
Butternut squash and lime soup
I spent a decade making butternut squash soup the same way—roasting cubes until they caramelized, then blending them with cream. It was good. Then I tried adding lime zest to it on a whim and never looked back.
Ingredients
Method
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on the prepared baking sheet. Spread in an even layer so the cubes aren't crowded—this helps them roast instead of steam.
- Roast for about 25 minutes until tender and lightly browned at the edges. About halfway through roasting (around minute 12), add the onion to the pan alongside the squash. Sprinkle the garlic, ginger, cumin, and chili powder over everything and give it a quick stir so the spices toast slightly.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat. Add any aromatics that didn't fit on the baking sheet—extra onions or garlic work well here—and sauté for 2 minutes until fragrant.
- Transfer everything from the baking sheet into the pot. Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for about 10 minutes so the flavors meld together.
- Working in batches if needed, transfer the mixture to a blender and puree until completely smooth. Be careful with hot soup—leave the lid slightly ajar or cover with a towel to let steam escape. Return everything to the pot.
- Stir in the lime zest and juice of 1 lime. Taste and season with more salt and pepper as needed. Add the remaining lime juice if you want it tangier—the amount depends on how juicy your limes are.
- Serve immediately with a drizzle of coconut milk, crushed peanuts, and fresh cilantro on top. The soup keeps well for about 4 days in the refrigerator or up to 3 months frozen.
Nutrition
Notes
The acidity cuts through the sweetness so you don't get that cloying squash flavor after three bites. I usually serve this in wide bowls with a drizzle of coconut milk, some crushed peanuts on top, and a handful of cilantro. It's one of those dishes where the effort is mostly hands-off—you chop the squash while your oven does its work—and the result feels like you put more time into it than you actually did.
The trick I keep coming back to: don't skip roasting the aromatics along with the squash. The garlic and onion get this deep, almost jammy sweetness when they roast alongside the squash rather than being sautéed separately. It's a small thing that makes the whole soup taste more developed.
![](https://haleyskitchen.com/wp-content/uploads/2025/02/haleys-book-transp.png"){kind=spacer}
