Butternut and Nut Butter Soup

I am a fan of soup ... almost as much as I am a fan of clever puns so this soup is already on to a winner purely by its name. I even make my own soup very occasionally. I have made a butternut squash soup before but it was a garlicy one that was also made with carrots, which was tasty but sweeter than I like. I saw this one on the TV this evening that I absolutely plan to be making soon because I think the addition of peanut butter to anything has got to be an improvement!

Fry off two onions in a knob of butter. Add some grated ginger, crushed garlic and chopped red chilli. Peel you squash, cut in half, scoop out the seeds and chop into cubes. Put in the pan with the onion mix, season and cook for five minutes. Add chicken stock and cook for around 25 minutes until the squash is softened, then transfer to a blender and blitz until smooth. Take a ladle of the soup and mix in a tablespoon  or two of crunchy peanut butter until it has combined, then return the soup/peanut butter mix to the rest of the soup in the pan and stir through. Finish the soup with the juice of half a lime. Sprinkle with chopped coriander and a swirl of natural yoghurt.

From River Cottage Every Day, Channel 4, 28th October 2010. Original recipe can be found here: http://www.rivercottage.net/recipes/butternut-nut-butter-soup/