Easy One Tray Butternut Squash & Peanut Butter Soup
Looking for a comforting, flavour-packed soup that’s easy to make? This one-tray butternut squash and peanut butter soup is creamy, warming and naturally vegan.
By roasting everything in one tray, you get deep, caramelised flavour with minimal effort — perfect for cosy evenings or meal prep lunches.
This one-tray butternut squash & peanut butter soup is a lifesaver for this time of year. Wholesome, silky and super rich from the peanut butter, with a little bit of heat to warm your bones. After roasting all your vegetables, simply blitz with warm stock, fresh lime juice and peanut butter. We’ve used our smoky harissa, but feel free to use the original for less heat. Serve up with fresh herbs and toasted seeds & a hunk of bread for a wholesome winter lunch.
Why You’ll Love This Butternut Squash Soup
Made in just one tray (minimal washing up 🙌)
Naturally vegan and dairy-free
Rich, creamy texture from peanut butter
Packed with warming, nourishing ingredients
Perfect for batch cooking and freezing
Ingredients (Serves 4)
1 butternut squash2 carrots
1 red onion, skin on
1/2 bulb of garlic, cut through the middle
1 red chilli (optional)
1 lime juiced
1/2 cup Nutshed Peanut Butter
2 cups stock
Something sweet (I used chicory root syrup, but honey, maple or agave all work)
Salt/pepper/ extra virgin olive oil
How to Make One Tray Butternut Squash Soup
Halve your vegetables and pop them on a tray. Remove the seeds from your squash, but leave the skin.
Roast in the oven at 190 °C until your squash is tender and a butter knife cuts through easily, 45 minutes or so.
Scoop the flesh of the squash into a blender with the carrots and chilli, add the flesh of the onion (compost the skin) and squeeze the soft garlic from the bulb and add that too. Spoon in your peanut butter and then pour in 2 cups of warm broth and the juice of one lime.
Blitz until your soup is smooth and silky, and check for seasoning; you may want to add more salt and pepper.
What Makes This Soup So Creamy?
The secret ingredient is peanut butter.
It adds:
A rich, velvety texture
A subtle nutty flavour
Extra protein and healthy fats
Blended with roasted vegetables, it creates a silky smooth soup without any dairy.
Tips for the Best Butternut Squash Soup
Roast your vegetables until fully soft for maximum flavour
Don’t skip the lime — it balances the richness
Adjust thickness with extra stock if needed
Blend thoroughly for a smooth, creamy finish
Add chilli for extra heat if you like spice
FAQs
Is this butternut squash soup vegan?
Yes — this recipe is completely vegan and dairy-free.
Can I freeze this soup?
Yes, it freezes really well for up to 3 months.
What does peanut butter add to soup?
It adds creaminess, depth of flavour and a slight nuttiness.
Can I make this without peanut butter?
You can, but it won’t be as rich or creamy.
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