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
Ingredients
- 1 medium butternut squash peeled, de-seeded and diced
- 1 white onion peeled and roughly chopped
- 6 cloves garlic
- 3 tbsp oil
- 1 pinch salt and pepper
- 1 vegetable stock cube
- 300 ml (10.1 floz) whole milk
- 3 tbsp peanut butter
- 800 ml (1.7 pt) 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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Aitza B says
This looks super yummy. I’m going to try it out with almond milk.
Emily Leary says
Thank you. I hope you enjoy it :)
Savannah Pham says
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!
Emily Leary says
I hope you enjoy it :)
kourtnie says
This looks SOOOOO good. Your images are spot on too. I am adding this to next weeks meal plan <3
Emily Leary says
Thank you. I hope you enjoy it!
Elizabeth O says
This is making me so hungry, it looks incredible. Thank you for sharing the recipe I will be saving it to try! :)
Emily Leary says
Thank you! I hope you enjoy it :)