Butternut and Nut Butter Soup Recipe

Name: Butternut and Nut Butter Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (chopped into 1cm cubes); 1 tablespoon butter; 1 onion (chopped); 1 small chili (chopped and de seeded); 3 cm piece gingerroot (grated); 2 garlic cloves; 1 liter chicken stock; 225 g peanut butter; 1 lime, juice of; 3 tablespoons coriander; salt and pepper

Servings: persons

1 butternut squash (chopped into 1cm cubes)
1 tablespoon butter
1 onion (chopped)
1 small chili (chopped and de seeded)
3 cm piece gingerroot (grated)
2 garlic cloves
1 liter chicken stock
225 g peanut butter
1 lime, juice of
3 tablespoons coriander
salt and pepper

1
Melt butter in a sauce pan and cook onion until translucent, then add chilli, ginger and garlic.
2
Add the butternut and some salt and pepper, stir and cook for about 5 minutes.
3
Add the chicken stock and cook for about 20 minutes, until the butternut is soft.
4
whizz in a blender.
5
5.
6
Whisk the peanut butter with a small amount of the hot soup, then return it to the soup and stir well.
7
6.Take off heat and stir through lime and coriander.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash (chopped into 1cm cubes), 1 tablespoon butter, 1 onion (chopped), 1 small chili (chopped and de seeded), and more.

Yes, Butternut and Nut Butter Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut and Nut Butter Soup

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