Butternut Squash Soup With Peanut Butter Recipe

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Butternut Squash Soup With Peanut Butter

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Ingredients:

Serving

2 onions, chopped finely (or 1 large)
1 butternut squash, peeled , deseeded and cut into cubes
2 large carrots, peeled and cut into pieces
3 garlic cloves, minced
2 red chili peppers , deseeded and chopped very finely ( not super-hot ones , which would overwhelm the soup, you want just the hint of heat)
3 tbsp vegetable oil
1 tsp cumin
2 tsp curry powder
salt
ground pepper
2 pints stock ( bouillon cubes or powder is fine)
0.5 (8 oz) jar crunchy peanut butter
1 lime , juice of
mixed seeds, 1 handful (i used pumpkin, sunflower and sesame)
coriander, 1 handful, chopped
6 tbsp yoghurt ( preferably full fat strained greek , or use soya for vegans)

Directions:

Heat the oil gently in a large pan.
Add the onion and cook gently until translucent but not brown, stirring occasionally.
Add the garlic and chillies, cook for a few more minutes, stirring occasionally.
Add the squash and carrots to the pan, stir to mix and cook for a minute or two. You may need to add some more oil to prevent sticking.
Stir in the cumin and curry powder.
Add enough stock to cover the vegetables: if you are using cubes or powder, use boiling water, which will speed up cooking.
Bring to a boil, stirring occasionally.
Cover and simmer for 20 minutes until the carrots and squash are soft enough to mush against the side of the pan with a spoon.
While the soup is simmering, put the seeds into a dry frying pan and heat until they start to pop. Set aside.
Blend the soup until smooth, using a stick blender or liquidiser (you will need to do this in batches if you are using a liquidiser).
Add the peanut butter: if you are finishing off a jar as I was, spoon some of the warm soup into the peanut butter jar and swirl it around until everything is well mixed, then tip it into the soup.
Add the lime juice and reheat the soup gently. Taste and adjust seasoning as desired.
To serve: ladle the soup into bowls, then swirl a spoonful of yoghurt into each bowl. Sprinkle the coriander and seeds over the top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	113.12 Kcal (474 kJ)
Calories from fat	56.24 Kcal
		% Daily Value*
Total Fat	6.25g	10%
Sodium	261.2mg	11%
Potassium	430.25mg	9%
Total Carbs	9.85g	3%
Sugars	4.01g	16%
Dietary Fiber	2.08g	8%
Protein	3.84g	8%
Vitamin C	25.1mg	42%
Vitamin A	0.4mg	12%
Iron	3.1mg	17%
Calcium	39.5mg	4%

Amount Per 100 g
Calories	52.93 Kcal (222 kJ)
Calories from fat	26.31 Kcal
		% Daily Value*
Total Fat	2.92g	10%
Sodium	122.21mg	11%
Potassium	201.31mg	9%
Total Carbs	4.61g	3%
Sugars	1.88g	16%
Dietary Fiber	0.97g	8%
Protein	1.8g	8%
Vitamin C	11.8mg	42%
Vitamin A	0.2mg	12%
Iron	1.4mg	17%
Calcium	18.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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