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    Home ยป Soups

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    Roasted butternut squash soup

    Jump to Recipe

    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.

    roasted butternut squash soup served with a crusty roll.

    It's delicious - I had mine with a couple of slices of well-buttered honey oat bread.

    Here's what to do.

    Ingredients

    • 1 medium (1) butternut squash peeled, de-seeded and diced
    • 1 onion peeled and roughly chopped
    • 6 cloves garlic
    • 3 tbsp vegetable oil (canola oil)
    • 1 pinch salt and black pepper
    • 1 vegetable stock (bouillon) cube gluten free if required
    • 300 ml (10.1 floz) whole milk
    • 3 tbsp peanut butter
    • 800 ml (1.7 pint) boiling water

    Equipment

    Instructions

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

    To start the roasted butternut squash soup you'll need to cut the butternut squash.

    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.

    Chunks of onion, butternut squash and garlic cloves in a tray ready to make roasted butternut squash soup

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

    roasted butternut squash soup ingredients after being roasted for 40 minutes.

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

    roasted butternut squash soup ingredients in a pan.

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

    roasted butternut squash soup ingredients poured into a large saucepan with the stock cube, milk, peanut butter and boiling water

    Use a stick blender to blitz until smooth.

    roasted butternut squash soup ingredients after being blitzed using a stick blender.

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

    roasted butternut squash soup after being warmed on a medium heat.

    Print this recipe for later

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    5 from 3 votes

    Roasted Garlic, Peanut and Butternut Squash Soup Recipe

    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 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr
    Course: Soups
    Cuisine: British
    Diet: Gluten Free, Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    • 1 medium (1) butternut squash peeled, de-seeded and diced
    • 1 onion peeled and roughly chopped
    • 6 cloves garlic
    • 3 tbsp vegetable oil (canola oil)
    • 1 pinch salt and black pepper
    • 1 vegetable stock (bouillon) cube gluten free if required
    • 300 ml (10.1 floz) whole milk
    • 3 tbsp peanut butter
    • 800 ml (1.7 pint) 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.

    Video

    Nutrition

    Calories: 315kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 286mg | Potassium: 895mg | Fiber: 5g | Sugar: 10g | Vitamin A: 20053IU | Vitamin C: 43mg | Calcium: 200mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this butternut squash soup recipe

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    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Aitza B says

      January 19, 2018 at 6:45 pm

      This looks super yummy. Iโ€™m going to try it out with almond milk.

      Reply
      • Emily Leary says

        January 22, 2018 at 2:37 pm

        Thank you. I hope you enjoy it :)

        Reply
    2. Savannah Pham says

      January 19, 2018 at 12:52 am

      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
      • Emily Leary says

        January 22, 2018 at 2:53 pm

        I hope you enjoy it :)

        Reply
    3. kourtnie says

      January 18, 2018 at 3:10 pm

      5 stars
      This looks SOOOOO good. Your images are spot on too. I am adding this to next weeks meal plan <3

      Reply
      • Emily Leary says

        January 22, 2018 at 2:06 pm

        Thank you. I hope you enjoy it!

        Reply
    4. Elizabeth O says

      January 18, 2018 at 3:10 pm

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

      Reply
      • Emily Leary says

        January 22, 2018 at 2:08 pm

        Thank you! I hope you enjoy it :)

        Reply
    5. Ariel says

      January 18, 2018 at 11:19 am

      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
      • Emily Leary says

        January 22, 2018 at 3:06 pm

        I hope you enjoy it if you give it a go!

        Reply
    6. Britney Kaufman says

      January 18, 2018 at 3:49 am

      This recipe looks delicious! I wonder if I can make it with a coconut milk.

      Reply
      • Emily Leary says

        January 18, 2018 at 11:18 am

        Yes! I think that would work well. Unsweetened, of course.

        Reply
    7. Emily Fata, www.EmulatingEmily.com says

      January 17, 2018 at 11:26 pm

      I'm totally bookmarking this recipe. It looks soooo good, oh my gosh! I can't wait to try it myself.

      Reply
      • Emily Leary says

        January 22, 2018 at 1:46 pm

        Thank you. I hope you enjoy it!

        Reply
    8. Wendy Tolhurst says

      March 17, 2013 at 7:47 pm

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

      Reply
    9. Mum of One says

      March 17, 2013 at 7:20 pm

      Oooh this looks delicious! Am pinning!

      Reply

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