One Tray Butternut Squash & Peanut Butter Soup
This one tray butternut squash & peanut butter soup is a lifesaver for 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 original for less heat. Serve up with fresh herbs and toasted seeds & a hunk of bread for a wholesome winter lunch.
What you need:
1 butternut squash
2 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
1 butternut squash
2 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
What you do:
Halve your vegetables and pop on a tray. Remove the seeds from your squash but leave the skin.
Halve your vegetables and pop on a tray. Remove the seeds from your squash but leave the skin.
Drizzle with olive oil, something sweet and season well with salt & pepper. (Add extra oil to the garlic so it doesn’t burn)
Roast in the oven at 190c 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.
Roast in the oven at 190c 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.
Spoon into warmed bowls and top with toasted seeds, fresh herbs (coriander worked a treat here) and dive right innn
