Peanut Lime Butternut Soup

It’s been a while since I uploaded anything on here, like guys I run this blog, Instagram, a small business part time so your girl is trying over here! In all honesty I love writing on here, so no matter how busy I seem to get I still want to make time to continue to do things that I love. Writing is a form of self expression, and I for one am not going to stop anytime soon.

The temperatures are hitting us at an all time low here on the East Coast of Canada, I can’t help but lean towards trusty soups. This one is a super easy blender style recipe you can totally whip up on a Sunday and have throughout the week. It’s got a little spice from the curry powder, tanginess from the lime, and a creaminess from the peanut butter (totally unexpected, but oh so good).

In other news I’m planning a few IRL events for the community over here, and I can’t wait to share more of the details with you soon! One of my goals in the blogger sphere this year was to help out more people, and I thought why not host a few events to not only connect with you IRL but to also help raise funds for others? I’ll have more on this at the beginning of next month, also don’t forget to subscribe to the newsletter because the details will be provided in there :)

Ok, now back to the soup! Leaving the recipe for you below!

Emma x

Peanut Lime Butternut Soup

Serves: 2-4

Print the recipe HERE.

  • 1 butternut squash (peeled + cubed)

  • 2-3 Tbsp olive oil

  • 1 tsp cumin

  • 1 tsp medium curry powder

  • 1 tsp chili flakes

  • 3 cloves garlic

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1 can of chickpeas (rinsed + drained)

  • 1 L Vegetable Broth

  • 3 Tbsp natural smooth peanut butter

  • juice of one lime

  • 1 Tbsp zest of lime

Method: Preheat the oven to 425 degrees fahrenheit. On a baking tray, coat the butternut and full garlic cloves in oil. Coat in the spices/seasonings, and roast on the top rack for 30-35 minutes. Allow the pan to cool for 10-15 minutes. Add the veggies into a high speed blender (I use a vitamix) along with the broth, lime zest + juice, peanut butter, chickpeas. Blend on high until smooth. Over medium heat add the soup to a saucepan and warm to serve. Top with extra peanuts, cilantro, and hot sauce (totally optional, but encouraged). Enjoy friends :)

Emma HyslopComment