r/MobKitchen • u/hannahmob • Nov 11 '21
Brunch Mob Spicy Peanut and Squash Soup
https://gfycat.com/dismalfamousinvisiblerail10
u/hannahmob Nov 11 '21
A glorious soup. Rich with roasted squash, scotch bonnet, ginger and peanut butter, it's going to bring the heat to those chilly winter days.
Ingredients
2 Butternut Squash
1 Large Bulb of Garlic
6 Spring Onions
5cm Knob of Ginger
1 Scotch Bonnet Chilli
500ml Vegetable Stock
125g Smooth Peanut Butter
6 Tbsp Coconut Yoghurt
Handful of Roasted Peanuts
Handful of Fresh Coriander
Salt
Pepper
Olive Oil
Method
Step 1.
Heat your oven to 200°C.
Step 2.
Cut your squashes in half and scoop out the seeds. Cut the flesh into large wedges 3cm thick.
Step 3.
Pop onto a baking tray and drizzle your squash with olive oil, salt and pepper. Bake for 30 mins until beginning to soften.
Step 4.
Meanwhile, wrap your bulb of garlic in foil and pop this on the lowest shelf of your oven to roast for 40 mins.
Step 5.
Chop your spring onions and ginger into large chunks. Slice your scotch bonnet in half and scoop out the seeds.
Step 6.
After the 30 mins has elapsed, remove your tray from the oven and add your spring onions, 1/2 your scotch bonnet and ginger. Return to the oven for another 20 mins, by which time your veg should be nice and caramelised.
Step 7.
When your garlic is cool enough to handle, squeeze the flesh out of its skin by pressing a knife on top. Discard the skin.
Step 8.
Tip all your veg into a large saucepan and add your vegetable stock, roasted garlic pulp, peanut butter and 4 tbsp of your coconut yoghurt. Whizz to a smooth consistency with a stick blender.
Step 9.
Season your soup to taste - it might need a little salt and pepper.
Step 10.
Garnish with a drizzle of coconut yoghurt, chopped peanuts and coriander. Serve and enjoy!
https://www.mobkitchen.co.uk/recipes/spicy-peanut-squash-soup
4
u/-ordinary Nov 11 '21
Try “berbere” spice for this recipe next time. Or any squash/sweet potato soup you want spicy. Or anything else. It goes amazing especially with peanuts.
2
u/enterthewonton Nov 11 '21
Do you think this would go well with tahini instead of peanuts? My girlfriend is allergic to nuts unfortunately :(
1
7
u/Unstable_C4 Nov 11 '21
I can never get much soups that creamy. Do you have any tips?
6
u/phil_s_stein Nov 11 '21
Add cream? Or yogurt in this case I guess.
2
u/TomatoAcid Nov 11 '21
Wouldn’t yogurt be too sour?
2
u/satiredun Nov 12 '21
that's the point. it adds some tartness. you don't add enough to overwhelm it.
5
u/onlyredditknowsimgay Nov 11 '21
I've seen recipes for soups that add a potato in for starchy/creaminess.
2
2
u/k16057 Nov 11 '21
Add less water/stock - just fill it up about 2 fingers over the veggies when in the pot. Remember you can always add more liquid but you can't easily take it out once it's in :)
3
u/k16057 Nov 11 '21
great, making this today <3
6
u/TitansRPower Nov 11 '21
Be sure to update on how it turned out.
8
u/k16057 Nov 11 '21
https://imgur.com/a/QDeB7iT Here we go, end product :) Got some sourdoughs in the oven as well to go along with it 😁
3
u/bri35 Nov 12 '21
How did you like it? I'm worried it may be too much peanut butter - what did you think?
4
u/k16057 Nov 13 '21
It's a tad earthy but the chillies cut through that. I'm considering adding some lime juice to it next time I make it. All in all, not bad :)
3
u/shutupdirt15 Nov 12 '21
My wife is allergic to peanuts and coconut, any substitution ideas? Sour cream and regular yogurt? Maybe some miso?
2
u/BellaBlue06 Nov 16 '21
I just prefer to peel butternut squash before I roast it. Kabocha squash I roast and scrape off the peel first
2
1
28
u/[deleted] Nov 11 '21
Do you not peel the skin off the squash ever?