Butternut Squash Soup With Peanut Butter

READY IN: 45mins


  • 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
  • 2
    pints stock (bouillon cubes or powder is fine)
  • 0.5
    (8 ounce) jar crunchy peanut butter
  • 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.