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Member recipe

Butternut & peanut butter soup

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Servings

Serves 2

A warming, filling hearty soup perfect with crusty fresh bread for a filling meal. Serves 2 as a main or 4 as a starter.

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Ingredients

  • 1 butternut squash, peeled and cubed (removing seeds and pith)
  • 2 carrots, peeled and chopped
  • 1/2 large onion, sliced
  • 1/2 red chilli, chopped
  • 1 large tbsp peanut butter (crunchy or smooth, optional)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 bay leaves
  • 500ml chicken stock
  • 2 tbsp oil or small knob of butter
  • 2 thick slices bread (better if a little stale)
  • Sour cream and coriander to garnish
  • Salt and pepper to season

Method

    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.
    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.
    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.
    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)
    5. Pour into serving bowls, top with the croutons, sour cream and chopped coriander. Enjoy with fresh bread.
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