Prep 15 mins
Cook 30 mins
I had never considered this combination until I saw Hugh Fearnley-Whittingstall make it. This is the variation I made yesterday. Try it - its an absolute winner!
- 2 onions, chopped finely (or 1 large)
- 1 butternut squash, peeled, deseeded and cut into cubes
- 2 large carrots, peeled and cut into pieces
- 3 garlic cloves, minced
- 2 red chili peppers, deseeded and chopped very finely (not super-hot ones, which would overwhelm the soup, you want just the hint of heat)
- 3 tablespoons vegetable oil
- 1 teaspoon cumin
- 2 teaspoons curry powder
- ground pepper
- 2 pints stock (bouillon cubes or powder is fine)
- 0.5 (8 ounce) jar crunchy peanut butter
- 1 lime, juice of
- mixed seeds, 1 handful (I used pumpkin, sunflower and sesame)
- coriander, 1 handful, chopped
- 6 tablespoons yoghurt (preferably full fat strained Greek, or use soya for vegans)
- Heat the oil gently in a large pan.
- Add the onion and cook gently until translucent but not brown, stirring occasionally.
- Add the garlic and chillies, cook for a few more minutes, stirring occasionally.
- Add the squash and carrots to the pan, stir to mix and cook for a minute or two. You may need to add some more oil to prevent sticking.
- Stir in the cumin and curry powder.
- Add enough stock to cover the vegetables: if you are using cubes or powder, use boiling water, which will speed up cooking.
- Bring to a boil, stirring occasionally.
- Cover and simmer for 20 minutes until the carrots and squash are soft enough to mush against the side of the pan with a spoon.
- While the soup is simmering, put the seeds into a dry frying pan and heat until they start to pop. Set aside.
- Blend the soup until smooth, using a stick blender or liquidiser (you will need to do this in batches if you are using a liquidiser).
- Add the peanut butter: if you are finishing off a jar as I was, spoon some of the warm soup into the peanut butter jar and swirl it around until everything is well mixed, then tip it into the soup.
- Add the lime juice and reheat the soup gently. Taste and adjust seasoning as desired.
- To serve: ladle the soup into bowls, then swirl a spoonful of yoghurt into each bowl. Sprinkle the coriander and seeds over the top.