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Butternut Squash and Peanut Curry
- Serves
4
- Difficulty
Easy
By Fraser Reid
Published 2019
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 1 2
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
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