Can I use a different type of squash?

Yes! If you can’t find butternut squash, you can substitute with other types like acorn squash or Kent pumpkin. Keep in mind that different squashes may slightly alter the flavor and texture, but they’ll still work well in the soup.

Can I make this soup without peanut butter?

Yes! If you prefer not to use peanut butter, you can swap it for almond butter, tahini, or coconut milk for a similar creamy texture. For a nut-free option, use a can of cannelloni beans or just skip it altogether for a lighter version.

Can I use canned tomatoes instead of fresh?

Absolutely! Canned tomatoes are a great substitute and can be used in place of fresh tomatoes. Just make sure to use about 1 can (400g/ 14 oz) of diced tomatoes.

Definitely! You can stir through cooked chickpeas, shredded chicken , beef, or flaked salmon for a protein boost. Alternatively, replace the peanut butter with 1 cup of cottage cheese for a creamy, high-protein version of the soup.

Butternut Squash & Tomato Soup

Description

This creamy vegan butternut squash and tomato soup is made with curry spices and peanut butter. It’s smooth, creamy, and oh-so-nourishing on a cool evening.

Ingredients

Scale

650g (1.4 lb) butternut squash (pumpkin), cut into chunks
550g (1.2 lb) tomatoes, quartered
1 large yellow/ brown onion, quartered
2 small garlic bulbs
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon salt
1/4 cup natural peanut butter
4 cups vegetable stock

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Instructions

Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
Peel and cut the butternut squash into small chunks. Quarter the tomatoes, peel and quarter the onion, and slice the top off the garlic bulb.
Arrange the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with curry powder and salt. Toss to coat evenly.
Roast for 45 minutes, or until the vegetables are tender and golden.
Squeeze the roasted garlic out of its skin and blend with the roasted vegetables, stock, and peanut butter until smooth and creamy. Adjust seasoning with salt and pepper.
Serve warm, topped with cream, roasted seeds, or crushed crackers. Enjoy!

Notes

Store in an airtight container in the fridge for 3 days or freeze in portioned ziplock bags for 3 months. Reheat before serving.
I served mine with crushed seed crackers and cream as pictured.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roast + blend
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 252
Sugar: 11.6g
Fat: 11.3g
Saturated Fat: 1.6g
Carbohydrates: 27.8g
Fiber: 4.5g
Protein: 8.4g