I’m having a bit of a peanut butter fad at the moment for no apparent reason. I started randomly eating peanut butter on toast occasionally for breakfast a few weeks ago, which is actually quite a nutritious way to start the way as long as you use wholemeal bread.
…..Just to quickly interject – I hate that Nutella advert that suggest Nutella on toast is a healthy breakfast for children – are they mad? I’m not saying Nutella is an evil thing never to be eaten, but just because it has a few hazelnuts in it doesn’t mean it is healthy.
Anyway back to my squash soup. With a jar in the cupboard I was so tempted to make some chocolate peanut butter cookies or some kind of Reece’s peanut butter cups type shenanigan, but instead I went for this healthy soup.
This is such a simple recipe. The soup is rich, filling, spicy and delicious. The addition of peanut butter is not over-powering, it just adds a nutty edge to the soup. It also adds some protein making it more filling.
For one butternut squash (makes 2/3 portions)
Peel and cube the squash. Fry 2tbsp of red Thai curry paste in a saucepan for a minute or two, add half a can of coconut milk and then all of the squash cubes.
Pour in enough chicken stock (or vegetable) to submerge all the squash cubes. Place a lid on and simmer for about 20 minutes, or until the squash is soft and tender.
Transfer into a blender, adding 1tbsp of good quality peanut butter. Blend until smooth. If it is too thick add more stock. Garnish with a swirl of yogurt and some coriander.