Description
A comforting soup that blends roasted butternut squash with fresh tomatoes, peanut butter, and curry spices, perfect for chilly days.
Ingredients
Scale
- 650g butternut squash, cut into chunks
- 550g tomatoes, quartered
- 1 large yellow or brown onion, quartered
- 2 small garlic bulbs, peeled
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon salt
- ¼ cup natural peanut butter
- 4 cups vegetable stock
Instructions
- Preheat your oven to 180 degrees C (350 degrees F) and line a large baking sheet with parchment paper.
- Chop the butternut squash into small chunks, quarter the tomatoes, peel and quarter the onion, and slice the tops off the garlic bulbs.
- Arrange the squash, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with curry powder and salt, then toss to coat everything evenly.
- Roast in the oven for 45 minutes, or until the vegetables are tender and golden.
- Blend the roasted garlic, veggies, vegetable stock, and peanut butter in a blender until smooth and creamy.
- Serve warm, topped with cream, roasted seeds, or crushed crackers for texture!
Notes
For optimal blending, let the peanut butter sit at room temperature. Use quality olive oil for rich flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg