Cooking with Briess ─ Butternut Squash Soup

Our Butternut Squash Soup recipe is here just in time to add this warm comfort food to any holiday meal!


  • 1 Tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1Tbsp ginger, grated
  • 3 lbs butternut squash cubed ─ seeds and peel removed
  • 2 1/2 cups vegetable broth
  • 13 1/2 fluid ounces coconut or other non-dairy milk
  • 1/4 cup CBW® Golden Light
  • 2 tsp salt
  • 1/2 tsp black pepper


  1. Heat oil in a large pot or dutch oven over medium heat. Add garlic, ginger, and onion. Cook until onions start to appear transparent.
  2. Add cubed butternut squash, vegetable broth, coconut milk,
    CBW® Golden Light, salt (adjust the quantity to your preference), and pepper. Cook until squash is soft.
  3. Using an immersion blender, carefully blend until creamy and smooth. Alternatively ─ after it cools ─ use a blender to process. May need to do it in a few batches, depending on the size of the blender.
  4. Enjoy.

About Wiwid Paramita

Wiwid ParamitaWiwid has 18+ years of experience in research, product and technology development. She has worked directly with many food manufacturers, brand owners and equipment suppliers to develop technical and functional solutions for new food innovations. Her broad background and knowledge include meat systems, breading, seasonings, nutritional bars, cereals, snacks and extrusion. Her proficient understanding of customers’ products, formulations and processes are key to finding solutions and building strong partnerships.

Posted in Recipes | Tagged , , , .
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