Name: Roasted Garlic, Peanut and Butternut Squash Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 medium 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 pepper; 1 vegetable stock (bouillon) cube (gluten free if required); 300 ml whole milk; 3 tbsp peanut butter; 800 ml boiling water

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 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.

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5 from 3 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: 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 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

* 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.

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Roasted butternut squash soup

Ingredients

Equipment

Instructions

Print this recipe for later