African recipe – a warming and velvety peanut butter and butternut squash soup recipe.
Butternut squash soup is one of those autumn traditions that I resurrect every single year. It always hits the spot with its smooth, rich, velvety and creamy taste. And as it is so easy to make, I make it a lot with many different variations. This time round for example, I decided to add a little Sierra Leonean twist. Aka a pinch of chilli and some oh so creamy peanut butter which elevated the soup to something special.
We recently spent the day tracking erm erm ‘bears’ in the woods around us. You would be amazed how many things look like bear foot prints even when you are a little bit cold and a whole lot of hungry. We also recited ‘we are going on a bear hunt at least 20 times. Oh the things we do for fun.
Folks, it was great coming back in to a warm kitchen and a steaming bowl of this peanut butter and butternut squash soup waiting in my Multicooker Redmond. First I fried the onions to add in some caramelised flavour before adding in the rest of the ingredients, setting its soup making function on and letting the magic happen whilst, we went out to explore. Seriously pop over to the Multicooker Redmond website and check them out for their slow cooking, breakfast, rice, baking and yoghurt making functions.
And just incase you worry about it here is an easy way of how to peel butternut squash as it is soooooooooo worth it.
I hope you guys are doing fun autumny things (I can recommend bear tracking) and in the midst of that you take a moment to make this super easy vegan butternut squash soup made even more velvety with peanut butter. I guarantee that you will not be able to stop at just one bowl.
- 1 tbsp coconut oil
- 1 large onion finely sliced
- 2 garlic clove minced
- 1 large butternut squash peeled, deseed and chopped
- 1 litre (4 cups) vegetable stock
- 4 tbsp smooth peanut butter
- Scotch bonnet chilli to taste (optional)
- Ground black pepper
- Switch the Multicooker Redmond on, add the oil to the bowl, select the fry function and set it for 12 min.
- When the oil is hot, add in the onions and fry until softened
- In the last 2 mins, add garlic and butternut squash to the bowl and fry until the programme finishes.
- Cancel the keep warm function, select the soup function and leave the time at 1 hr.
- Add the stock, peanut butter and chilli (if using), season to taste, mix well, cover and cook until the programme finishes.
- Let the soup cool down before blending it to your desired smoothness.
- Serve warm.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.