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Butternut & Nut Butter Soup
Butternut & Nut Butter Soup
added by Every Day

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.

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Prep time
  • 10-15 minutes
Cook Time
  • 20 minutes +
Servings
  • 6-8
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)
, , ,
Directions

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.

10 replies
Peter
Replied on

superb,Made some tonight and greatly impressed.

AndreaJC...
Replied on

WOW! Great soup! I've made and tried a lot of butternut squash soups and this one tops them all. So rich and deep in flavour :)

GypsysWP...
Replied on

OMG, this soup is fantastic! So warm and comforting :):):) This is the second time i have made this and love it more and more with each bowlfull :) This time, however, i added 1/2-cup of pearl barley to the soup after purreeing it as I'm in a Lupus flare-up and need something a bit more sustaining but easy on my tummy...THIS IS AMAZINGLY WONDERFUL! Hugh, you are a godsend and I just adore you, your shows, and your philosophy on food...dont ever stop what you're doing <<<hugs>>>

Scottybu...
Replied on

Absolutely delicious! I love the crunch of the nuts and the lime juice and coriander just finishes it of nicely! Superb!

white
Replied on

Totally addicted to this soup!

Alrith72...
Replied on

Just made this today. What a fantastic soup, perfect for this type of weather.

Alrith72...
Replied on

Going to make this but just wondered how much of the jar of peanut butter to use?

nomio75
Replied on

Fab, Fab, Fab!!!!!!

user-498...
Replied on

Gill, your Butternut Squash and Nut Butter soup is to die for. We liked the sound of it when we saw you make it on TV, so decided to make it ourselves, and it is better than we ever thought possible. Well done. Sue

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