Peanut satay butternut soup

Recipe from: 08 July 2013

Ingredients 19
Servings 1
Minutes 00:10


Serving Change
  • 1
    glug vegetable oil
  • 1
    medium onion, chopped
  • 3
    garlic cloves, chopped
  • 4
    centimetre knob ginger, chopped
  • 1
    small chilli, sliced
  • 45
    Thai red curry paste
  • 15
    ground cumin
  • 1.2
    butternut, peeled and chopped
  • 750
    vegetable stock
  • 30
    fish sauce
  • 400
    coconut milk
  • 125
    smooth peanut butter
  • 1
    dash salt and ground pepper
  • for serving:
  • 1
    handful fresh coriander
  • 2
    fresh chilies, roasted
  • 50
    giant peanuts, chopped
  • 1
    packet PnP rotis
  • 1
    handful lime wedges


Heat a glug of oil in a saucepan and fry onion until soft.

Add garlic, ginger, chilli and curry paste and fry for a little longer.

Add cumin, butternut and stock and simmer until soft.

Blitz soup using a stick blender, then add fish sauce to taste.

Add coconut milk and peanut butter and blitz to combine.

Season well.

Garnish soup with coriander, chillies and chopped peanuts.

Serve with warm rotis and lime wedges on the side.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: butternut  |  soup  |  recipes

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