Butternut Squash and Peanut Curry


Preparation info

  • Serves


    • Difficulty


Appears in

Seasonal Soups

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.


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


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