Squash soup with peanut crunch
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2 tbspliquid honey
- 1 tbspsesame oil
- 2 tspcurry powder
- 1 tsptomato puree
- 80 gunsalted peanuts
- 1 tspsea salt
- 1 tbspsesame oil
- 1onion
- 1garlic clove
- 1 tbsptomato puree
- 500 gsquash
- ½ tbspcurry powder
- 6 dlvegetable bouillon
- 1 dlcoconut milk
- salt and pepper to taste
Instructions
Step 1
Combine the honey, oil, curry and tomato puree, mix in the nuts, spread on a baking tray lined with baking paper, season with salt.Step 2
Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool.Step 3
Heat the oil in a pan. Briefly sauté the onion, garlic and tomato puree, add the squash and curry, continue to cook for approx. 5 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Pour in the coconut milk, puree, season with salt. Plate up the soup, add the crunchy topping.
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