2 minute read
Recipe of the month
Curried Butternut Squash and Peanut Butter Soup
This is the perfect antidote to those cold January days…
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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 chopped, to garnish • Chopped coriander leaf, to garnish
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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