Butternut Squash Soup with Peanut Butter
This simple Butternut Squash Soup recipe is warming and savoury. It has a thick, velvety texture and is brilliant yellowy-orange colour which is guaranteed to cheer you up on a cold winter day! The squash is cooked slowly to bring out its natural sweetness. This is then balanced by the addition of warming chilli flakes and peanut butter which adds a creamy, nutty richness of flavour.
It is a really healthy and nutritious soup. Butternut Squash is a rich source of vitamins and minerals, particularly vitamin A and potassium. It also contains a lot of fibre which makes it a filling and satisfying meal without being high in calories.
This recipe is vegan. However, whether you are vegan or not, I think this is a great soup. I love it when days are getting colder and you want something sustaining, warming and nutritious. It is great if you are looking to introduce non-vegans to vegan food. Serve them this soup and see if they appreciate just how tasty plant-based food can be!
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What you need to know about this recipe
- If you haven’t got butternut squash, you can make this soup with other kinds of flavoursome squash or culinary pumpkins. Similarly, you can substitute other kinds of nut butter – such as almond butter or hazelnut butter – for the peanut butter.
- It is really important to cook the squash and the onions very slowly so that they caramelise (step 3). This will make a big difference to the flavour of your soup.
- If you don’t like chilli, or are making the soup for younger children, you can leave it out. The soup will still taste good.
- This soup freezes very well so you can make a batch and keep it in the freezer for up to six months for when you need a quick lunch or supper. It is is also good as an addition to autumn and winter packed lunches.
- This recipe is vegan. However, if you are not vegan you can use butter instead of vegetable oil (step 1) and dairy cream for coconut cream (step 8).
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Other easy vegetarian soup recipes
I have lots of easy, vegetarian soup recipes. If you like this Butternut Squash Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Tomato Soup, Fennel Soup, Jerusalem Artichoke Soup or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Moroccan Spiced Sweet Potato Soup, Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot and Coconut Soup. Nettle Soup uses foraged ingredients. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea.
Loved this recipe? Checkout the Recipe Index.
Other butternut squash and pumpkin recipes
If you like the earthy sweetness of butternut squash and pumpkin, you might like some of my other recipes.
- Butternut Squash Hummus is a twist on traditional hummus which has the added sweetness of roasted squash
- In my Butternut Squash Tart the sweetness of the squash is tempered by the heat of chilli and the aromatic sage
- Pumpkin and Sweetcorn Soup combines two traditional flavour partners in a hearty vegetarian soup
- Filo Triangles with Roasted Butternut Squash, Chilli and Pinenut filling are a brilliant lunch, picnic or snack recipe
Butternut Squash Soup with Peanut ButterPrint
In this vegan soup, the sweetness of the Butternut Squash is balanced by warming chilli and rich peanut butter.
- 1 tablespoon vegetable oil
- 1 onion
- 1 butternut squash
- Salt and pepper
- 2 garlic cloves
- Half teaspoon of dried chilli flakes (optional)
- 1 litre (2 pints) water
- 1 teaspoon vegetable bouillon powder
- 1 tablespoon peanut butter
- A little coconut cream and a few peanuts to decorate (optional)
- Heat the oil in a large heavy-based pan
- Peel and chop the onion and the butternut squash. Add the vegetables to the pan and season with salt and pepper.
- Cook very gently for around 30 minutes until the vegetables are soft and sweet. Slow cooking caramelises the natural sugars in the vegetables and greatly improves the flavour of the soup.
- Peel and crush the garlic cloves and add them to vegetables together with the chilli flakes. Cook for a further five minutes.
- Add the water and vegetable bouillon powder to the pan containing the squash and onion. Gently simmer for around 15 minutes.
- Blend the soup until it is smooth using a food processor or hand-held blender.
- Add the peanut butter to the soup and gently re-heat.
- If you wish, you can add a little coconut cream and a sprinkle of peanuts to each serving.
Keywords: vegan, butternut squash, peanut butter