Squash soup with peanut crunch

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Ingredients

• 2 tbsp liquid honey
• 1 tbsp sesame oil
• 2 tsp curry powder
• 1 tsp tomato puree
• 80 g unsalted peanuts
• 1 tsp sea salt
• 1 tbsp sesame oil
• 1 onion
• 1 garlic clove
• 1 tbsp tomato puree
• 500 g squash
• 0.5 tbsp curry powder
• 6 dl vegetable bouillon
• 1 dl coconut milk
• salt and pepper to taste

Steps

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.
2. Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool.
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.