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CURRIED BUTTERNUT SQUASH AND PEANUT BUTTER SOUP

This is the perfect antidote to those cold January days…

Makes about 6 servings

Prepare less than 30 mins

Cook around 40 mins

Ingredients

• 1kg butternut squash • 40g butter (almond oil if vegan) • 1 medium onion, thinly sliced • 2 sticks of celery, thinly sliced • 2 tsp mild curry powder • 1 litre veg stock • 5 llbs crunchy peanut butter • 300 ml milk (coconut milk if vegan) • A squeeze of lemon juice • Salt and pepper • 50g salted and roasted peanuts

Method

1. Peel the butternut squash, cut into wedges, remove the seeds and fibres and cut into small chunks.

2. Melt butter or oil in a large saucepan and cook onion and celery on low, until soft and lightly browned. Add the curry powder and fry for 1 minute, then add the squash and stock. Simmer for a good 20 minutes until the squash is very tender.

3. Puree the soup with the peanut butter (in batches if necessary). Return to the pan with milk and lemon juice and heat up again. Season to taste and serve with the peanut and coriander garnish.

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VERY VEGGIE FINGERS

Ingredients

1 medium sweet potato 1 large white potato 2 tbsp. sweetcorn 2 tbsp. peas 1 tbsp. parmesan or grana padano, grated Small bunch of chives or 1 spring onion, finely chopped 30g dried breadcrumbsl

Method

1. Preheat the oven to 200C/ Fan 180C.

2. Stab the potatoes and place on a lined baking tray for 50 minutes to 1 hr 15.

3. Once baked, scoop out the flesh from the potatoes and allow to cool.

4. Stir through the peas, sweetcorn, parmesan and chives.

5. Divide into 12-14 portions. 6. Shape each piece into a ball, roll in the breadcrumbs and the roll between the hands too create a finger.

7. If serving straight away, bake in the oven for 12-15 minutes. If freezing, use greaseproof paper between each layer of fingers.

Use within 2 months of freezing.

Serving suggestions and adaptations:

• Add grated fresh beetroot for an earthier flavour and a beautiful • pink colour! Squeeze out excess water after grating. • Add grated carrot • Add ½- 1tbsps. Tomato puree • Use fresh basil instead of the chives or spring onion • Use rice crispies, cornflakes or oats instead of breadcrumbs • Add flaked cooked salmon for a great source of omega 3 (N.B fish can only be reheated once so ensure adding to cold ingredients).

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