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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Squash, Peanut and Chilli Soup

Squash, Peanut and Chilli Soup
Squash, Peanut and Chilli Soup
Squash, Peanut and Chilli Soup
Squash, Peanut and Chilli Soup

This is a thick, rich soup with loads of flavour. Full of goodness, this bowl is perfect to heat you up during the winter months.

Squash, Peanut and Chilli Soup

Ingredients
  • 1 tbsp. olive oil/water
  • 1 large brown onion peeled and diced
  • 2 cloves garlic
  • tbsp chilli paste
  • 250ml water
  • 1 large butternut squash peeled and diced into 2 cm cubes
  • 2 tbsp peanut flour ( I used sukrin, but you could use any peanut powder here or replace with 2 large tbsp smooth peanut butter or cashew butter)
  • 1 can fully fat coconut milk
  • Salt & pepper to season
Method
  1. Preheat the oven to 200°C
  2. Start by roasting the squash. Line a baking tray and evenly spread out the cubed squash season with some salt and pepper (you can drizzle a little olive oil or dry roast) and roast for 20 minutes until tender and lightly browned around the edges.
  3. In a large saucepan over a low-medium heat add a drizzle of oil or water and sweat down the onion until translucent and tender – about 6-7 minutes with the lid on.
  4. Add in the garlic, chilli paste and roasted squash. Stir and let cook for 2 minutes.
  5. Pour in the water and bring to a simmer for 5 minutes.
  6. Remove from the heat, stir in the peanut flour and coconut milk, using a hand held blender or a food processor blend the mix until completely smooth.
  7. Season to taste.
  8. Serve alongside my pumpkin & hemp bread.

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