Create your own warm, creamy decadence with this scrumptious Butternut and Peanut Soup. Roasted peanuts add a delicious richness to this creamy soup.
A special thanks to Teresa Ulyate from Cupcakes and Couscous for developing this recipe for us!
For the peanut butter: (makes 150ml)
- 200g Montagu Roasted And Salted Peanuts
- 1 tsp sunﬂower or coconut oil if needed
For the soup:
- 1 tbsp butter
- 1 medium onion, chopped
- 2 carrots (about 175g), peeled diced
- 500g butternut, cut into small cubes
- 1 medium sweet potato, about 200g, peeled and cubed
- 2 tsp crushed garlic
- ½ tsp paprika
- salt and pepper
- 3 cups vegetable stock
- 200ml coconut cream
- 50g Montagu Roasted And Salted Peanuts
- chopped handful of fresh coriander leaves
1.) To make the peanut butter: pop the peanuts into a high powered blender. Blitz until smooth and combined into a thick paste. Add a few drops of sunﬂower or coconut oil if the peanut butter is too thick. Set aside.
2.) Melt the butter in a large pot over a medium heat. Add the onion, carrots, butternut and sweet potato. Cook for 5 minutes, stirring regularly.
3.) Add the garlic, paprika and some salt and pepper. Cook for a further minute.
4.) Stir 3 tablespoons of the peanut butter you prepared earlier into the vegetables, then add the vegetable stock. Bring to the boil, then reduce the heat and leave to simmer for 20-30 minutes until the vegetables are tender.
5.) Allow the soup to cool to room temperature. Use a food processor or stick blender to blend the soup until smooth.
6.) Pour the soup back into the pot and stir in the coconut cream. Heat gently and check the seasoning. Pour the soup into bowls. Top with chopped peanuts and fresh coriander leaves and serve.
*Serve as is or with toasted bread.
*Replace the butter with coconut oil for a vegan version.