Butternut and Nut Butter Soup

• 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.

butternut, butter, onion, chili, gingerroot, garlic, chicken stock, peanut butter, lime, coriander, salt

Taken from www.food.com/recipe/butternut-and-nut-butter-soup-455123 (may not work)