Butternut and (free)nutbutter soup

I discovered this recipe when I got the River Cottage Everyday cookbook for Mother’s day last year. Last winter it got a regular rotation on the menu and this year I have already introduced my extended family to its delights!

I love this soup particularly because of the Free Nut butter which is made from roasted and ground sunflower seeds. They are a great source of fibre, are high in protein and good fats and they are low GI which means it fills you up and satisfies you for longer … even without a piece of bread to go with it 😉

You can find the original on page 279 of the book … but here is my adapted version.

  • 1-1.2kg of butternut pumpkin, cut in to roughly 2cm cubes
  • 1 tbsp Nuttelex
  • 1 brown onion, finely diced
  • 1 medium hot red chilli, finely chopped
  • 1 tsp minced garlic
  • 1 heaped tsp of minced ginger (or about a 3cm cube fresh piece finely grated)
  • 1L of chicken/vegetable stock (I use Massel)
  • juice of 1 lime
  • 1 heaped tsp ground coriander
  • 250g Free nut Butter
  • salt and pepper to taste

In a large heavy based saucepan melt the Nuttlelex, then add the onion and cook until soft.

Add then add the chilli, ginger and garlic and cook for another few minutes.

Add in the pumpkin plus a sprinkle of salt and pepper, stir well and cook for 5 minutes. 1-June 2013 004

Add in the stock, bring to the boil and allow to simmer gently for about 20 minutes.

Use a blender/food processor/stick mix to puree the mix then return it to the saucepan.

Remove about 2 cups of the puree and add it to the Free Nut butter in a separate bowl. Whisk together until smooth and then return to the main soup pot.

Heat through, then remove from heat and add lime and coriander, then serve.

This makes quite a large pot – about enough for 8 generous adult serves.

It keeps in the fridge for a few days and re-heats well. It also freezes well.

Hope you love it as much as I do 🙂

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