Monday, October 20, 2014

Peanut Coconut and Butternut Squash Soup






So I kinda love soup, particularly in the autumn. Butternut squash and pumpkin are my two favourite soup making vegetables, and I usually like to make a roasted butternut squash and pumpkin soup as soon as pumpkins start appearing in supermarkets at the end of summer - autumn in a bowl! Recently my housemate Erin bought Glorious! Heart of West Africa soup from Sainsbury's which was delicious, so I thought I'd try something new and used it as inspiration to make this peanut coconut and butternut squash soup. I tried making it twice, once using pumpkin and once using squash - but I thought the squash tasted better as it compliments the creaminess of the coconut milk!


Ingredients

Butternut Squash
Coconut Milk
Natural peanut butter (the kind that separates in the jar), or chunky peanut butter and peanut oil
White/yellow onion
3 cloves garlic
Cinnamon
Curry powder
Fennel seeds
Chicken/vegetable stock

Method

Lightly toast (without oil) fennel seeds in a frying pan
Pour some peanut oil from the jar/bottle into what ever pan you are using. Add toasted fennel seeds. Add crushed garlic and onion, and cook until onion has become translucent.
Cut butternut squash in half and scoop out the seeds. Cut into rough chunks and microwave for 4-5 minutes, once the squash is part cooked the skin should be easy to peel off with your hands
Chop squash into smaller chunks and add to soup pan
Add half a tin of coconut milk
Add stock
Add about half a teaspoon of each of the spices
Stir in a large spoonful of peanut butter

This soup is supposed to be flavourful, so feel free to go crazy with whatever spices you fancy. I used an additional pinch of chilli powder, cumin and a grating of nutmeg.

Simmer until squash is fully cooked

Blend.

Garnish with lots of black pepper!




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