Curried Butternut Squash and Peanut Butter Soup

Recipe by Joe Jones,medium Prep: 20 minutes,Cooking: 30 minutes,Serves: 4

A comforting and warming soup, gently spiced with south Asian flavours.

This is a soup that works equally well during the winter or summer months, the butternut squash can be substituted for any type of squash available, including pumpkin.




  • 900g Butternut or other squash, peeled, de-seeded and cut into small chunks
  • 2 celery sticks, thinly sliced
  • 1 medium onion, peeled and thinly sliced
  • 290ml reduced fat coconut milk
  • 5 tablespoons, crunchy peanut butter
  • 2 teaspoons mild curry powder
  • 1-2 tablespoons lemon juice to taste
  • 1 tablespoon olive or vegetable (rapeseed) oil
  • 2 vegetable stock cubes
  • Pinch of ground black pepper


  • Chopping board
  • Kitchen scales
  • Knife
  • Large saucepan
  • Measuring jug
  • Stick blender or food processor
  • Vegetable peeler
  • Wooden spoon



  1. Prepare the squash by peeling and cutting into large wedges, scoop out the seeds and fibres and cut into small chunks
  2. In a large saucepan, heat the oil and add the onions and celery, cook on a low heat for around 5 minutes until soft
  3. Stir in the curry powder and cook for a further minute
  4. Dissolve the stock cubes in 860ml of freshly boiled water and add to the pan along with the squash
  5. Bring to the boil before reducing the heat to a simmer, cover with a lid and cook for 20 minutes until the squash is soft
  6. Add the peanut butter, stir well and if using a stick blender blitz until smooth
  7. If using a separate blender of food processor, blitz in batches with the peanut butter before returning to the pan
  8. Stir in the coconut milk, lemon juice and pepper to taste
  9. Bring back to the boil before lowering the heat to a simmer and cooking for a final 5 minutes


  • Energy

    1163kj 278kcal 13.9%
  • Fat

    18.4g 26%
  • Saturates

    6.8g 34%
  • Sugars

    12.6g 14%
  • Salt

    1.7g 28%

Vitamin A

Butternut squash is high in beta carotene, which is converted in the body to vitamin A. It is used in our bodies to help keep our skin, vision and immune systems healthy.

Vitamins, Minerals and Fibre

Regularly eating soup especially homemade, is a great way of getting lots of different vegetables into our diets. Not only do they contain an abundance of vitamins and minerals, they are also an important source of fibre.

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