11 Cozy Butternut Squash Soups Ideal for Thermos School Lunches

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Classic Butternut Squash Soup

Classic Butternut Squash Soup is a comforting and creamy dish, perfect for warm, satisfying lunches packed in a thermos.

It offers a delightful balance of sweetness from the squash and savory notes from the spices. Preparation takes about 15 minutes, with a total cooking time of approximately 40 minutes, making it a relatively easy dish to prepare, even for beginners.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional: 1/2 cup heavy cream or coconut milk for creaminess
• Fresh herbs (like cilantro or parsley) for garnish

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer until the squash is tender, about 25 minutes.
6. Using an immersion blender, blend the soup until smooth (or transfer to a regular blender in batches if preferred).
7. If desired, stir in the heavy cream or coconut milk to add creaminess.
8. Adjust seasoning if needed and serve garnished with fresh herbs.

Enjoy!

Curried Butternut Squash Soup

Curried Butternut Squash Soup is a vibrant and flavorful twist on the classic soup, incorporating aromatic spices that elevate the natural sweetness of the squash.

This dish is perfect for a quick thermos lunch, offering both warmth and nourishment. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes, making it easy for cooks of all skill levels to whip up.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional: 1/2 cup coconut milk for creaminess
• Fresh cilantro for garnish

Cooking Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onion until translucent, about 5 minutes.
3. Add the minced garlic, curry powder, and ground ginger, cooking for another minute until fragrant.
4. Stir in the diced butternut squash, vegetable broth, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer until the squash is tender, about 20-25 minutes.
6. Blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.
7. If desired, stir in coconut milk for added creaminess.
8. Adjust seasoning to taste and serve garnished with fresh cilantro. Enjoy!

Roasted Garlic and Butternut Squash Soup

Roasted Garlic and Butternut Squash Soup is a delicious and hearty dish that combines the rich flavors of roasted garlic with sweet butternut squash. This comforting soup is perfect for warming up during lunch, and with a preparation time of about 10 minutes and a cooking time of around 40 minutes, it’s manageable for cooks of all skill levels to create.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 head of garlic
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: 1/2 teaspoon nutmeg for added warmth
• Fresh parsley for garnish

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft.
3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
4. Add the diced butternut squash, vegetable broth, and seasoning. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
5. Squeeze the roasted garlic cloves into the pot and blend the soup until smooth using an immersion blender or regular blender in batches.
6. If desired, add nutmeg and adjust seasoning to taste.
7. Serve warm, garnished with fresh parsley. Enjoy!

Creamy Coconut Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Optional: juice of 1 lime for a zesty finish
• Fresh cilantro for garnish

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
2. Add the diced butternut squash and grated ginger, cooking for another 2-3 minutes until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
4. Stir in the coconut milk and season with salt and pepper. Blend the soup until smooth using an immersion blender or in a standard blender in batches.
5. If desired, add lime juice for extra brightness. Adjust seasoning to taste.
6. Serve warm, garnished with fresh cilantro. Enjoy!

Spicy Butternut Squash and Black Bean Soup

This hearty and nutritious Spicy Butternut Squash and Black Bean Soup combines the sweetness of butternut squash with the earthy flavor of black beans and a kick of spices, making it a fantastic option for a thermos lunch.

It takes about 30 minutes to prepare and is easy to make, perfect for cooks of all skill levels.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional toppings: avocado, cilantro, lime wedges, or sour cream

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the chopped onion for about 5 minutes until softened.
2. Add minced garlic, diced butternut squash, cumin, smoked paprika, and cayenne pepper. Cook for another 2-3 minutes while stirring until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 20-25 minutes or until the squash is tender.
4. Stir in the black beans and season with salt and pepper. Blend the soup until smooth using an immersion blender or in batches with a standard blender.
5. Adjust seasoning as needed and serve warm, garnished with your choice of toppings. Enjoy!

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup is a delightful blend of savory and sweet flavors, making it a comforting and nutritious option for lunches in a thermos. The preparation time for this soup is about 30 minutes, and it is suitable for cooks of all skill levels.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 large apple (such as Granny Smith), peeled, cored, and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional toppings: crème fraîche, pumpkin seeds, or fresh herbs

Cooking Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion for about 5 minutes until it becomes translucent.
2. Add minced garlic, diced butternut squash, and diced apple to the pot. Sprinkle in the nutmeg and cinnamon, stirring for another 2-3 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil; then reduce heat and let it simmer for 20-25 minutes or until the squash is tender.
4. Blend the soup until smooth using an immersion blender or in batches with a standard blender.
5. Season with salt and pepper to taste, adjust if necessary, and serve warm, garnished with your choice of toppings. Enjoy!

Sage and Butternut Squash Soup

Sage and Butternut Squash Soup is a warm and flavorful dish, perfect for those chilly days when you crave comfort food. This creamy soup combines the earthy taste of butternut squash with the aromatic and slightly peppery flavor of sage.

The preparation time is approximately 40 minutes, and it’s suitable for cooks of all skill levels.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 tablespoons fresh sage, minced (or 1 tablespoon dried sage)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional garnishes: toasted pumpkin seeds or a drizzle of olive oil

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until it turns translucent, about 5 minutes.
2. Add the minced garlic and diced butternut squash to the pot, along with the minced sage. Cook for an additional 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
4. Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, be sure to allow steam to escape.
5. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat through, then serve warm, garnished with your choice of toppings. Enjoy!

Thai Butternut Squash Soup

Thai Butternut Squash Soup is a delicious and exotic twist on traditional butternut squash soup, blending the sweetness of squash with fragrant Thai spices and coconut milk.

This creamy and hearty soup takes approximately 45 minutes to prepare and is suitable for cooks of all skill levels.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon lime juice
• Salt, to taste
• 2 tablespoons olive oil
• Optional garnishes: chopped cilantro, lime wedges, and red chili flakes

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the chopped onion until it becomes soft and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for an additional minute until fragrant.
3. Stir in the diced butternut squash and red curry paste, cooking for another 2-3 minutes to combine the flavors.
4. Pour in the vegetable broth and bring to a boil. Lower the heat and let the mixture simmer for about 20 minutes, or until the squash is tender.
5. Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, remember to let steam escape.
6. Stir in the coconut milk and lime juice, season with salt to taste, and heat through.

Serve warm, garnished with cilantro, lime wedges, and red chili flakes if desired. Enjoy!

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup is a vibrant, nutritious dish that combines the earthiness of butternut squash with the natural sweetness of carrots. This creamy soup is perfect for a comforting lunch and takes about 40 minutes to prepare, making it suitable for cooks of all skill levels.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional garnishes: toasted pumpkin seeds, a drizzle of olive oil, and fresh thyme

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the chopped onion for about 5 minutes until soft.
2. Add minced garlic, ground cumin, and ground coriander, cooking for another minute until fragrant.
3. Stir in the diced butternut squash and chopped carrots, cooking for an additional 2-3 minutes to combine.
4. Pour in the vegetable or chicken broth and bring to a boil.
5. Lower the heat and simmer for about 20 minutes, or until the vegetables are tender.
6. Using an immersion blender or a regular blender, blend the soup until smooth, allowing steam to escape if using a regular blender.
7. Season with salt and pepper to taste, heat through, and serve warm garnished with toasted pumpkin seeds, a drizzle of olive oil, and fresh thyme if desired.

Enjoy!

Maple-Glazed Butternut Squash Soup

Maple-Glazed Butternut Squash Soup is a delightful, fall-inspired dish that marries the natural sweetness of butternut squash with a hint of maple syrup, resulting in a rich and comforting soup.

Perfect for warming up during colder months, this recipe takes about 45 minutes to prepare and is suitable for cooks of all skill levels.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/4 cup pure maple syrup
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional garnishes: crumbled feta cheese, pumpkin seeds, and fresh parsley

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the chopped onion for about 5 minutes until softened.
2. Add minced garlic, ground ginger, and ground cinnamon; cook for another minute until fragrant.
3. Stir in the diced butternut squash, then pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a simmer and cook for about 20 minutes or until the squash is tender.
4. Remove from heat and blend the soup until smooth, using an immersion blender or by transferring it to a regular blender in batches.
5. Stir in the maple syrup and season with salt and pepper to taste; heat through before serving.
6. Serve warm, garnished with crumbled feta cheese, pumpkin seeds, and fresh parsley, if desired. Enjoy!

Butternut Squash and Lentil Soup

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional garnishes: fresh cilantro, lemon wedges, and diced avocado

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat; sauté the chopped onion for about 5 minutes until soft.
2. Add minced garlic, ground cumin, and ground coriander; cook for another minute until fragrant.
3. Stir in the diced butternut squash and rinsed lentils, then add the vegetable broth. Bring to a boil, reduce heat, and simmer for about 30-35 minutes or until the squash is tender and lentils are cooked.
4. Use an immersion blender to blend the soup to your desired consistency, or transfer in batches to a blender.
5. Season with salt and pepper to taste, and reheat gently if needed.
6. Serve warm, garnished with fresh cilantro, lemon wedges, and diced avocado, if desired. Enjoy!