Butternut Squash Soup With Peanut Butter
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 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
- salt
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
SarahEmmm
United Kingdom
The first 'real cooking' I remember doing was oeufs mollets aux fines herbes when I was about 8. My mother taught me, and I was allowed to make it for my supper about once a month. I graduated to Welsh Rarebit made with cider a year or two later - I was so proud when I made that for supper for my parents and a friend!
Nowadays I am a much lazier cook than I used to be - its many years since I made pastry, but I do usually cook from scratch once a week. I am currently teaching my (non-cooking) German lodgers some simple 'English student' food (can't really call them recipes!) - cheesy beans on toast and corned beef hash went down well. I've promised to cook them a proper English Christmas dinner before they go home.
I love cookery books, but rarely follow a recipe exactly.