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.