Butternut and Nut Butter Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The best pumpkin soup recipe I have tasted! I saw it on River Cottage. Ingredients:
1 butternut squash (chopped into 1cm cubes) |
1 tablespoon butter |
1 onion (chopped) |
1 small chili (chopped and de seeded) |
3 cm piece gingerroot (grated) |
2 garlic cloves |
1 liter chicken stock |
225 g peanut butter |
1 lime, juice of |
3 tablespoons coriander |
salt and pepper |
Directions:
1. Melt butter in a sauce pan and cook onion until translucent, then add chilli, ginger and garlic.
2. Add the butternut and some salt and pepper, stir and cook for about 5 minutes.
3. Add the chicken stock and cook for about 20 minutes, until the butternut is soft.
4. whizz in a blender.
5. 5. Whisk the peanut butter with a small amount of the hot soup, then return it to the soup and stir well.
6. 6.Take off heat and stir through lime and coriander.
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