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Butternut Squash and Peanutbutter Soup

Ingredients

  • 2 tbsp butter
  • 1 chopped onion
  • 1 diced green bell pepper
  • 2 chopped large carrots
  • 1 diced potato
  • 1 cubed butternut squash
  • 1 tsp ginger
  • 1/3 cup peanut butter
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 cups chicken stock
  • 1/4 cup heavy cream
  • Fresh chives

Instructions

  1. Fry onion in butter on medium heat until softened.
  2. Add garlic, bell pepper and carrots until softened. Season with salt and pepper
  3. Add potatoes, squash, red pepper flakes and ginger and add chicken stock and bring to boil. Simmer until butternut quash is cooked through.
  4. 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
  5. Add the cream to the soup and garnish with the fresh chives. Serve hot.