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Fry onion in butter on medium heat until softened.
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Add garlic, bell pepper and carrots until softened. Season with salt and pepper
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Add potatoes, squash, red pepper flakes and ginger and add chicken stock and bring to boil. Simmer until butternut quash is cooked through.
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Add peanut butter and let it simmer for 3 minutes. Transfer to the blender and blitz. (I wanted mine to be chunkier so I used a potato masher, you could even use musika for this process).Add back to saucepan, return to stovetop
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Add the cream to the soup and garnish with the fresh chives. Serve hot.