More than 1 hour
Butternut soup base:
- 1½kg butternut, cubed
- 2 Tbsp (30ml) olive oil
- Salt and milled pepper
- 1 onion, chopped
- 2 stalks celery, sliced
- ½ Tbsp (7ml) ground cumin
- ½ Tbsp (7ml) ground cinnamon
- 2½ cups (625ml) vegetable stock
- 1½ cups (375ml) water
- 1-2 Tbsp (15-30ml) lemon juice
- ½ tub (125ml) cream
- ¼ cup (60g) butter (optional)
- Glug of olive oil
- 3cm knob ginger, grated
- 2 Tbsp (30ml) tomato paste
- 3 Tbsp (45ml) smooth peanut butter
- ½-1 cup (125-250ml) vegetable stock or water
- 1 packet of PnP Livewell plain tofu
- Handful Swiss chard
- Crispy fried tofu
- Salted peanuts
- Fresh coriander
- Preheat oven to 200°C.
- Arrange butternut on 2 or 3 baking trays, take care not to overcrowd the trays.
- Drizzle with 2 Tbsp (30ml) olive oil and season.
- Roast for about 30 minutes or until well browned.
- Heat remaining oil in a large 6-8L pot and sauté onion and celery for 8-10 minutes or until golden.
- Add spices and cook for a minute.
- Add butternut and remaining ingredients, excluding cream and butter, and simmer partially covered for 30-45 minutes. Season.
- Cool slightly and blitz with a stick blender until smooth.
- Stir through cream and butter (if using).
- Heat olive oil and fry ginger for a few seconds.
- Add tomato paste and cook for 30 seconds.
- Add 8 cups (2L) of the butternut soup base, peanut butter and vegetable stock or water and heat until steaming hot.
- Cool down the rest of the butternut soup base in the fridge before freezing for future use.
- Add a handful of Swiss chard to soup and allow it to wilt.
- Serve soup topped with tofu, salted peanuts, and fresh coriander.