- STEP 1
Heat the oil or butter in a large pan and add the butternut, carrots and onion. Fry gently for about 10 minutes to soften.
- STEP 2
Add the chicken stock, bay leaves, chilli, cinnamon and nutmeg. Season well with salt and pepper. Cover and leave to simmer on a medium heat for 15 minutes.
- STEP 3
Whilst the vegetables are simmering, cut off the crusts from the bread and cut into crouton sized chunks, approx 2cm square. Heat a splash of oil and gently fry in a frying pan, turning regularly, until golden brown and crisp on all sides. When cooked, remove from pan and cover with kitchen towel to keep warm.
- STEP 4
When the butternut, carrot and onion are soft and cooked through, remove from the heat and pour into a food blender. Add the peanut butter and blend until liquidised. If using crunchy peanut butter you may still have some small nuts left but this adds a delicious crunch to the soup)
- STEP 5
Pour into serving bowls, top with the croutons, sour cream and chopped coriander. Enjoy with fresh bread.
