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Butternut Squash and Tomato Soup

A silky soup combining sweet butternut squash and juicy tomatoes, enhanced with creamy natural peanut butter for a comforting and nutritious dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 650 g butternut squash, cut into chunks Choose organic when possible for better flavor
  • 550 g tomatoes, quartered Opt for ripe, in-season heirloom varieties if you can
  • 1 large yellow or brown onion, quartered
  • 2 small garlic bulbs, sliced off at the top Fresh garlic adds a wonderful aroma
  • 1 tablespoon olive oil I love using extra virgin olive oil for its rich flavor
  • 1 tablespoon curry powder Feel free to experiment with your favorite spice blends!
  • 1 teaspoon salt Add more to taste!
  • 1/4 cup natural peanut butter Smooth, unsweetened; it adds that creamy texture
  • 4 cups vegetable stock Homemade is the best, but store-bought works in a pinch

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F).
  2. Peel and cut the butternut squash into small, uniform chunks for even cooking.
  3. Quarter your tomatoes, peel and quarter the onion, and slice the top off the garlic bulb.
Roasting
  1. Line a large baking sheet with parchment paper.
  2. Arrange all your prepared vegetables on the baking sheet.
  3. Drizzle with olive oil, sprinkle with curry powder and salt, and toss to coat evenly.
  4. Roast the vegetables for about 45 minutes, or until they are tender and caramelized.
Blending
  1. Remove the veggies from the oven and let them cool slightly.
  2. Squeeze the roasted garlic out of its skin and add it to your blender with the roasted vegetables, vegetable stock, and peanut butter.
  3. Blend until smooth and creamy, adjusting seasoning with salt and pepper as needed.
Serving
  1. Ladle the soup into bowls and top with your choice of toppings.
  2. Enjoy every creamy, delicious bite!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portioned ziplock bags for up to 3 months.