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 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Soups
Cuisine: British
Diet: Gluten Free, Vegetarian
Servings: 4bowls
Author: Emily Leary
Ingredients
1mediumbutternut squashpeeled, de-seeded and diced
1onionpeeled and roughly chopped
6clovesgarlic
3tbspvegetable oil (canola oil)
1pinchsalt and black pepper
1vegetable stock (bouillon) cubegluten free if required
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.