Butternut and peanut butter soup

Serves: 6 (scaled from 6)


1 litre chicken stock
3 cm ginger
3 tbsp coriander
1 juiced lime
1 knob butter
1 large onions
2 cloves garlic
1 1kg butternut squash
1 small chilli
227 g peanut butter
2 tbsp pumpkin seeds


Sweat onions, add chilli, garlic, ginger, cook few mins. Add squash in 1cm dice, season and cook 5 mins.

Add stock and simmer 20 or more mins until squash is soft. Blend.

Add some soup to peanut butter in a bowl. Dilute down and blend back in.

Heat through, remove from heat, add lime juice, coriander and seasoning.

Serve topped with toasted pumpkin seeds, coriander leaves, finely chopped chilli.


Original recipe calls for a dollop of yoghurt,

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