Butternut Satay Soup
A warming, lightly spiced butternut soup enriched with peanut butter and a dollop of Greek yoghurt, served with toasted garlic-butter pita pockets.
By Julia Scott, NZ Registered Dietitian · 30 April 2020
Recipe
Butternut Satay Soup
- Serves
- 5
Ingredients
Batch
Method
- 1Cook onions and garlic in a large pot with a dash of olive oil for 5 minutes.
- 2Add cumin, coriander, curry powder, chilli flakes and tomato paste, fry for a few minutes.
- 3Add butternut and stock. Bring to the boil, then lower heat and cook for around 15 minutes, until butternut is soft. Stir through peanut butter.
- 4Use a potato masher to roughly blend the mixture. Season to taste with lemon juice, salt and pepper.
- 5Toast pita pockets, cut open and spread with a mix of warmed butter and minced garlic if desired.
- 6Divide soup between bowls and serve with a dollop of Greek yoghurt and pita pockets.
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