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one small squash or a large squash or pumpkin piece
2 tbs vegetable oil (or 25g unsalted butter if you prefer)
large onion, chopped
1 chilli, de-seeded and chopped
small piece of fresh ginger, grated
2 garlic cloves, chopped
500 ml - 1 litre vegetable stock
3 tbs peanut butter
Juice of 1 lime
sea salt and freshly ground pepper
yoghurt or vegan alternative to serve
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. Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft.
Whiz in a blender 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.
Remove from the heat, add the lime juice and coriander, then taste and adjust the seasoning with salt and pepper. If you like, serve each portion topped with a dollop of yoghurt (or equivalent) and a few coriander leaves.