A Mummy Too

Food and lifestyle for busy parents

Roasted garlic, peanut and butternut squash soup

Published on 17 March, 2013
Last Updated on 2 February, 2018 by 16 Comments

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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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Roasted garlic, peanut and butternut squash soup

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 bowls
Author: Emily Leary
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.
Print Recipe Pin Recipe

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.
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Comments

  2. Just the recipe I was looking for! I’ve been wanting to make a delicious butternut squash soup. This might just be it. I’ll be checking out your other recipes – can’t wait!

    Reply

  4. This is making me so hungry, it looks incredible. Thank you for sharing the recipe I will be saving it to try! :)

    Reply

  5. Oh my goodness, this looks beyond delicious. I would love to try this recipe, as it looks easy to make. The top picture is perfection, I wish I could do that when I made the soup. Thank you for sharing this recipe, I cannot wait to try.

    Reply

  8. Garlic and Butternut soup sounds absolutely delicious! With Easter holidays coming up soon, I will have to experiment with this one.

    Reply
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