Butternut Satay Soup

Ingredients

• 2 onions, diced

• 3 tsp minced garlic

• 1 tsp cumin

• 1 tsp dried coriander

• 1 tsp curry powder

• pinch chilli flakes (optional)

• 1 1/2 Tbsp tomato paste

• 1.4kg butternut, chopped into small chunks

• 1.25L chicken stock

• 5 Tbsp peanut butter

• 1-2 Tbsp lemon juice

• 1/2 cup Greek yoghurt

• 5 pita pockets

Instructions

1. Cook onions and garlic in a large pot with a dash of olive oil for 5 minutes.

2. Add cumin, coriander, curry powder, chilli flakes and tomato paste, fry for a few minutes.

3. Add butternut and stock. Bring to the boil, then lower heat and cook for around 15 minutes, until butternut is soft. Stir through peanut butter.

4. Use a potato masher to roughly blend the mixture. Season to taste with lemon juice, salt and pepper.

5. Toast pita pockets, cut open and spread with a mix of warmed butter and minced garlic if desired.

6. Divide soup between bowls and serve with a dollop of Greek yoghurt and pita pockets.

Serves 5