Butternut Squash and Peanut Butter Soup

This spicy Malaysian inspired soup should help to keep those winter chills at bay. The classic combination of chilli, ginger and lime with peanut butter makes for a tasty treat and usually will mean none goes to waste!

You will need,

1 Butternut squash (peeled and diced)
1 onion (chopped)
Fresh garlic (3 cloves, peeled and chopped)
Fresh ginger (4cm cube, peeled and chopped)
1 fresh chilli (de-seeded and chopped)
A few curry leaves
Fresh coriander (chopped)
1 stock cube (veggie or chicken)
Salt/pepper to taste
2/3 teaspoons unsweetened peanut butter

To serve, fresh coriander and lime if desired.

In a large saucepan on a low setting, heat a tablespoon of oil and add the chopped onion. Continue to cook for approximately 5 minutes. Now add the garlic, ginger, chilli, curry leaves and the cubed butternut squash. Mix together and add enough boiling water to cover the vegetables. Add the stock cube and chopped coriander and simmer for approximately 20 minutes until the squash is tender. Now mash with a potato masher or use a hand blender to give a smooth consistency. Return to the heat and stir in the peanut butter and season to taste. Before serving garnish with fresh coriander and a squeeze of lime.
Yoghurt also works very well swirled through.