I seem to have been a day out with this soup – I should have been cooking it yesterday but instead was trudging up and down the streets of SE London trick or treating. Whilst my lovely American friend whom is staying cooked the most amazing slow roasted pork shoulder.

This soup is packed full of flavour and will be ready to eat in under 20 mins. 

It’s a firm fav in our house although poppy tolerates it she would rather eat something different ie packet of Haribos!

Play about with the recipe – add as much water as you like to determine consistency and less fish sauce depending how salty you like stuff.

1 large butternut cubed – I buy it ready prepared!

1 can coconut milk 

1 lime – juice only 

1 can water

1 tablespoon cumin 

1 tablespoon 


2 heaped tablespoons peanut butter 

2 tablespoon fish sauce 

Fresh coriander 

1/2 red chilli 

Place all (except coriander) 

ingredients in a large saucepan and cook until the butternut squash is soft and easy to squish.

Use a blender stick to make nice and smooth 

Serve pipping hot with roasted seeds or Dukkah and coriander.

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