Butternut Squash and Peanut Curry

Name: Butternut Squash and Peanut Curry
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 1 stock cube; 1 onion, finely sliced; 1 carrot, finely sliced; 1 tablespoon olive oil or butter; 2 garlic cloves, finely sliced; 1 butternut squash, peeled, seeded and chopped; 50 g unsalted peanuts; 1 teaspoon Madras curry powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

Think satay flavours mixed with Indian spices and the ever flavourful butternut squash. Pumpkin or sweet potato could also be substituted in if you’d prefer. I like to garnish the soup with a few chopped salted peanuts for crunch.

Ingredients

1 tablespoon olive oil or butter
1 onion, finely sliced
2 garlic clove

Soup
Spring
April
Gluten-free
Vegetarian

Method

Put the oil or butter in a pot over a low heat, then add the onion, garlic and carrot. Fry for 5–10 minutes until they are soft.

Add the butternut squash, peanuts and curry powder into the pot, and give everything a stir.

Pour in 1.2 litres of boiling water and crumble in the stock