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.
Cooks in 45 Minutes
- 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
- Preheat the oven to 200°C
- 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.
- 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.
- Add in the garlic, chilli paste and roasted squash. Stir and let cook for 2 minutes.
- Pour in the water and bring to a simmer for 5 minutes.
- 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.
- Season to taste.
- Serve alongside my pumpkin & hemp bread.