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Tuesday, 16 November 2010
Butternut Squash Soup
I love soup. I don't think it should be just a forgotten about starter - it should be the main attraction. And with the weather getting foggy, nasty and cold, there's nothing like a bowl of bright butternut squash soup to make everything better!
After watching Hugh Fearnley-Whittingstall the other week, I've made a new addition to this soup - peanut butter. He suggests a whole jar to be added to the soup, but I find this too over powering. Two teaspoons is plenty to bring out the nuttiness of the squash without becoming peanut butter soup. Take heed Whittingstall!
1 onion, chopped
2 sticks of celery, chopped
1 butternut squash, diced into inch pieces
2 gloves of garlic, chopped
half a red chilli, chopped
1½ litres of vegetable or chicken stock
2 teaspoons crunchy peanut butter
toasted sunflower and pumpkin seeds
HOW TO MAKE:
Firstly, prepare all the veg. Start by frying the onion in a little olive oil and butter. Once the onion is translucent, add the celery and fry for another couple of minutes. Add the squash, garlic and chilli and saute for 5 minutes. Now add the stock and season. Simmer until the vegetables are tender. Add the peanut butter just before you blend the soup. Serve with the sunflower and pumpkin seeds scattered on top and some crusty bread.