Roasted garlic, peanut and butternut squash soup

Soup is always a winner and you really can’t go wrong with this flavour-filled roasted butternut squash and peanut butter soup. It’s nutritious, filling and tasty.

Here’s what to do.

Ingredients

• 1 medium butternut squash, peeled, de-seeded and diced
• 1 white onion, peeled and roughly chopped
• 6 cloves garlic
• 3 tbsp oil
• salt and pepper
• Vegetable stock cube
• 300ml whole milk
• 3 tbsp peanut butter
• 800ml boiling water

Instructions

Preheat the oven to 200C (180C fan).

Put the butternut squash, onion and unpeeled garlic cloves into a large roasting tray in a single layer and cover with olive oil and a pinch of salt and pepper. Mix well to ensure an even coating.

Roast for 40 minutes, giving the dish a good shake half way through to ensure everything cooks evenly.

Remove from the oven and squeeze the garlic to release the soft flesh, discarding the papery skins.

Tip all the veg into a large saucepan with the stock cube, milk, peanut butter and boiling water.

Use a stick blender to blitz until smooth.

Warm on the hob over a medium heat, season to taste, then serve with crusty bread.

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5 from 2 votes

Roasted garlic, peanut and butternut squash soup

Soup is always a winner and you really can't go wrong with this flavour-filled roasted butternut squash and peanut butter soup. It's nutritious, filling and tasty.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Soups

Cuisine: English

Keyword: peanut soup, peanut soup, squash soup, satay soup

Servings: 4 bowls

Author: Emily Leary

Ingredients

• 1 medium butternut squash  peeled, de-seeded and diced
• 1 white onion peeled and roughly chopped
• 6 cloves garlic
• 3 tbsp oil
• salt and pepper
• Vegetable stock cube
• 300 ml whole milk
• 3 tbsp peanut butter
• 800 ml boiling water

Instructions

• Preheat the oven to 200C (180C fan).
• Put the butternut squash, onion and unpeeled garlic cloves into a large roasting tray in a single layer and cover with olive oil and a pinch of salt and pepper. Mix well to ensure an even coating.
• Roast for 40 minutes, giving the dish a good shake half way through to ensure everything cooks evenly
• Remove from the oven and squeeze the garlic to release the soft flesh, discarding the papery skins.
• Tip all the veg into a large saucepan with the stock cube, milk, peanut butter and boiling water.
• Use a stick blender to blitz until smooth.
• Warm on the hob over a medium heat, season to taste, then serve with crusty bread.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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