• 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


  • 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.

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