Sweet and tasty and lovely and comforting on a cold dark day. Butternut squash and pumpkins always cheer me up with their lovely orange flesh and soft velvety smoothness when cooked.
- 1 butternut squash
- 1 onion chopped
- 1 pint of vegetable stock
- 1 tablespoon crunchy peanut butter
- 1 tablespoon finely chopped fresh coriander to garnish
- salt and pepper
- olive oil
Heat 1 tablespoon of olive oil in a pan and gently fry the onion. Skin and chop up the butternut squash flesh into small pieces (approximately 1 cm cubes). Add to the pan and stir everything around. Season with salt and pepper. Make up the vegetable stock. Add to the pan, stir in the peanut butter and gently simmer until the squash is soft. Blend and add a little more stock if you want a lighter soup. Serve with some coriander to garnish.