Velvety Peanut Buttery Butternut Squash Soup (Vegan

• Produce

  • 1 Butternut squash, large
  • 2 Garlic clove
  • 1 Onion, large
  • 1 Scotch bonnet chilli

• Condiments

  • 4 tbsp Peanut butter, smooth

• Baking & Spices

  • 1 Black pepper, ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Other

  • 1 Litre (4 cups vegetable stock

Found on recipesfromapantry.com

Description

Ingredients

• 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)
• Salt
• Ground black pepper

Directions

• 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.