Butternut squash soup with curry and peanut butter

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Today I'd like to share a recipe for a simple but aromatic cream of butternut squash, flavoured with curry and peanut butter.

 

The smell of this soup will warm you up already! When it comes to flavour, it is curry that dominates. Peanut butter balances the heat of spices and makes the texture even more velvety. Add in a dollop of sour cream, butter croutons and you'll get a perfect autumn dinner.

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients

Broth

  • 1 large carrot
  • 1 swede
  • 1 parsnip
  • 1 leek
  • 1 onion
  • 20 ml oil
  • 4 - 5 peppercorns
  • 4 - 5 allspice berries
  • 2 large bay leaves
  • 2 garlic cloves
  • Fresh parsley

Soup

  • 1 butternut squach (~800 g)
  • 2 onions (~200 g)
  • 2 tbsp (~30 g) ghee or clarified butter 
  • 2 tsp medium curry
  • 1 tsp caraway seeds
  • 1/2 tsp dry ginger
  • 1/2 tsp nutmeg
  • 2 tbsp (~40 g) smooth peanut butter
  • Sour cream for serving

Croutons

  • 2 - 3 bread slices
  • 2 tbsp (~30 g) butter

Method

  1. Prepare vegetable broth. Rinse, peel and chop into small pieces one carrot, one swede, one parsnip, one leek and one onion. Heat up 2 tbsp olive oil in a pot. Put chopped vegetables into the pot and fry them for around 4 - 5 minutes, stirring, until they soften up. Add two pressed garlic cloves, 5 peppercorns, 5 allspice berries, 2 bay leaves and fresh parsley. Pour in 1.5 l cold water and stir gently to make sure all the vegetables are covered. Bring broth to a boil, turn down the heat to low and simmer for around one hour.
  2. Meanwhile, prepare croutons. Cut three bread slices into 1 cm cubes. Heat up 2 tbsp in a pan. Put bread onto the hot grease and fry at medium hear for 2 - 3 minutes until beautiful and golden. Take ready croutons off heat and transfer them to a separate bowl.
  3. Peel a butternut squash, remove the seeds and cut it into 2 cm cubes. Chop two medium onions into thin strips.
  4. Take vegetables out of broth with a slotted spoon and add butternut squash. Cook the contents of the pot for a few minutes, until squash softens up.
  5. Heat up 2 tbsp clarified butter in a pan and add onions to it. Fry onions at medium low heat until it becomes translucent. It should take around 5 minutes. Add 2 tsp medium curry powder, 1/2 tsp dry ginger, 1/2 tsp nutmeg and 1 tsp caraway seeds. Mix everything thorough and fry for another minute or two until spices release aroma.
  6. Transfer the contents of the pan to the pot with cooking squash. Stir the soup through until spices are well distributed and cook for a few minutes, covered.
  7. Once squash is soft, blend it into a smooth cream. Add 40 g smooth peanut butter and season to taste with salt.
  8. Serve with your favourite toppings. I add in a dollop of dour cream and buttery croutons. Another good idea are toasted pumpkin seeds or puff peas.
  9. Enjoy!

Approximate nutritional value

100 g

  • 86 kcal
  • Carbs: 9 g 
  • Fat: 5 g
  • Protein: 2 g
  • Fibre: 2 g

1 serving with croutons (recipe makes 4 servings)

  • 420 kcal
  • Carbs: 44 g 
  • Fat: 25 g
  • Protein: 9 g
  • Fibre: 8 g


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