Butternut squash and peanut soup

    50 min

    A gorgeously buttery, nutty soup for those cold winter days. Sounds a strange combo but it really works!


    Somerset, England, UK
    7 people made this

    Serves: 6 

    • 1 large onion, chopped
    • 1 butternut squash, diced with skin left on
    • oil as needed
    • 1 large baking potato, diced
    • vegetable stock
    • 2 tablespoons peanut butter
    • salt and pepper

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Gently saute the onion and squash in a little oil, about 10 minutes.
    2. Once onion is softened, add the potato and enough vegetable stock to just cover the vegetables.
    3. Bring to a boil and gently simmer until the potato is cooked, about 20 minutes.
    4. Once cooked turn off heat, add the peanut butter and allow to cool for 10 minutes, allowing the peanut butter to soften.
    5. Blitz in a liquidiser until smooth, then season to taste with salt and pepper.


    Don't add too much salt as peanut butter already contains it.


    You can add more peanut butter for a creamier, nuttier taste, but it starts to get rather unhealthy!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I added some crushed coriander seed at the sauté. I took off the butternut skin as I was unsure about leaving it on. I will try that next time. A delicious soup  -  13 Feb 2015