Butternut and Peanut Butter Soup

This butternut and peanut butter soup is creamy, cosy, and full of flavour. Roasted butternut squash blends with peanut butter, coconut milk, and lime for a velvety soup that’s both nourishing and satisfying.

Course Main

Cuisine Thai

Prep Time 20

Cook Time 40

Total Time 1

Servings

Ingredients

1 butternut squash, peeled and diced
2 tablespoons olive oil
1 onion, chopped
Pinch red pepper flakes
2 teaspoons grated fresh ginger
½ teaspoon turmeric
2-3 cloves garlic, minced or pressed
2 cups vegetable stock
½ cup coconut milk
3 tablespoons peanut butter
Juice of 1 lime
Salt and pepper, to taste

Instructions

Preheat oven to 200°C (400°F).
Toss squash with 1 tablespoon olive oil, salt, pepper, and a pinch of turmeric. Spread on a baking sheet.
Roast for 25 minutes, until the edges are caramelised and squash is tender.
Meanwhile, in a large pot, heat 1 tablespoon olive oil. Sauté the onion with red pepper flakes and a pinch of salt for 5–7 minutes, until soft.
Add ginger, turmeric, and garlic, and cook for 1 minute until fragrant.
Stir in the roasted squash, stock, coconut milk, and peanut butter. Simmer 10 minutes to let flavours meld.
Blend until smooth using an immersion blender or transfer it to a blender and blend it in batches.
Stir in lime juice, adjust seasoning, and serve hot.

Nutrition