Post by SuzieP on Nov 8, 2010 11:26:20 GMT -1
Everyone I've told about this has said "urrgh" before trying this soup - and then loved it when they tasted it.
Butternut squash and peanut soup - a la River Cottage
It's a lovely, velvety soup with just a hint of heat and a bit of crunch from the peanuts. I got the idea from an episode of River Cottage.
Ingredients
one butternut squash (around 800g), peeled and chunked
chunk of fresh ginger, peeled and chopped
one large onion, peeled and chopped
one red chilli, de-seeded and chopped
two cloves of garlic, peeled and crushed
1 lt vegetable or chicken stock
50g butter
chopped coriander - about 1 tblsp of fresh
juice of half a lemon, or lime
freshly ground pepper and sea salt
3 or 4 generous tablespoons of crunchy peanut butter
Method
melt the butter in a large pan
add the onion and squash and sweat gentle for 5 mins
add the ginger, garlic and chilli and cook gently for a further 5 mins
add the coriander and then the stock and bring to the boil
simmer for 20 minutes or so until the squash is soft
remove from the heat and allow to cool for a few minutes
Whizz in a blender or use a stick blender until the soup is smooth and creamy. Adjust the thickness by adding extra stock if you want a thinner soup.
add the lemon (or lime) juice
mix the peanut butter with a bit of soup to thin it down a bit, then add to the soup and stir well
add salt and pepper to your own taste (I didn't need more salt because the stock made from Knorr cubes has salt in it)
Serve hot with crusty bread.
If it's a posh dinner (or you're just being fancy) a swirl of single cream and a sprinkle of freshly chopped coriander looks pretty.
Butternut squash and peanut soup - a la River Cottage
It's a lovely, velvety soup with just a hint of heat and a bit of crunch from the peanuts. I got the idea from an episode of River Cottage.
Ingredients
one butternut squash (around 800g), peeled and chunked
chunk of fresh ginger, peeled and chopped
one large onion, peeled and chopped
one red chilli, de-seeded and chopped
two cloves of garlic, peeled and crushed
1 lt vegetable or chicken stock
50g butter
chopped coriander - about 1 tblsp of fresh
juice of half a lemon, or lime
freshly ground pepper and sea salt
3 or 4 generous tablespoons of crunchy peanut butter
Method
melt the butter in a large pan
add the onion and squash and sweat gentle for 5 mins
add the ginger, garlic and chilli and cook gently for a further 5 mins
add the coriander and then the stock and bring to the boil
simmer for 20 minutes or so until the squash is soft
remove from the heat and allow to cool for a few minutes
Whizz in a blender or use a stick blender until the soup is smooth and creamy. Adjust the thickness by adding extra stock if you want a thinner soup.
add the lemon (or lime) juice
mix the peanut butter with a bit of soup to thin it down a bit, then add to the soup and stir well
add salt and pepper to your own taste (I didn't need more salt because the stock made from Knorr cubes has salt in it)
Serve hot with crusty bread.
If it's a posh dinner (or you're just being fancy) a swirl of single cream and a sprinkle of freshly chopped coriander looks pretty.
