Butternut & Nut Butter Soup

Ingredients:

1 butternut squash, about 800g–1kg

 Large knob of unsalted butter

 1 large onion, chopped

 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes

 3cm piece root ginger, grated

 1 large garlic clove, crushed

 1 small garlic clove, chopped

 About 1l chicken or vegetable stock

 227g jar of crunchy or smooth peanut butter

 Juice of 1 lime

 3 tbsp finely chopped coriander

 Sea salt and freshly ground black pepper

To serve:

 Plain yoghurt

 Coriander leaves

 2 tbsp toasted pumpkin seeds or chopped toasted peanuts (optional)

 A little finely chopped chilli (optional)

This might sound like too clever a joke by half, but it's a really good soup. Peanut (or other nut) butter is a very handy way to add richness and nuttiness to a soup. You can use smooth or crunchy peanut butter, depending on whether you want a silky soup or one with a slightly chunkier texture.

Serves 5 – 6

Prep time 10-15 mins

Cook time 20 mins

1. Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes.

2. Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft - you should be able to mash it easily against the side of the pan with the back of a wooden spoon.

3. Whiz in a blender (or use a stick blender to purée it in the pan) until very smooth; you may need to do this in batches. In a bowl, whisk the peanut butter with a ladleful of the hot soup until well blended. Return this mixture to the soup in the pan, stir well and heat through.

4. Remove from the heat, add the lime juice and coriander, then taste and adjust the seasoning with salt and pepper. Serve each portion topped with a dollop of yoghurt and a few coriander leaves. Sprinkle toasted pumpkin seeds or peanuts and/or a little finely chopped chilli on top, if you like.

(River Cottage Everyday October 2010)