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.
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).
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 Recipe
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
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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 :)
Ariel says
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.
Emily Leary says
I hope you enjoy it if you give it a go!
Britney Kaufman says
This recipe looks delicious! I wonder if I can make it with a coconut milk.
Emily Leary says
Yes! I think that would work well. Unsweetened, of course.
Emily Fata, www.EmulatingEmily.com says
I'm totally bookmarking this recipe. It looks soooo good, oh my gosh! I can't wait to try it myself.
Emily Leary says
Thank you. I hope you enjoy it!
Wendy Tolhurst says
Garlic and Butternut soup sounds absolutely delicious! With Easter holidays coming up soon, I will have to experiment with this one.
Mum of One says
Oooh this looks delicious! Am pinning!