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Spicy Squash & Peanut Soup

Course: dinner, lunch
Keyword: peanut, soup, squash
Servings: 6
Author: Emily Jonzen


  • 2 tbsp flavourless oil (sunflower, vegetable, ground nut)
  • 1 large onion, peeled, halves and finely sliced
  • 1 4cm piece ginger, peeled and finely crushed
  • 2 cloves garlic, crushed
  • 1 stick lemongrass (optional) outer leaves removed, trimmed and finely sliced
  • 1 red chilli, finely sliced / chilli flakes, to taste
  • 1 medium squash (about 1 - 1.2kg) peeled, deseeded and cut into 2-3cm chunks
  • 75g - 100g unsalted peanuts / cashews or 3-4 generous dollops peanut butter
  • 1.5 ml vegetable stock
  • Fish sauce / soy sauce, to taste

Optional extras

  • A handful of roughly chopped coriander
  • Toasted nuts, finely chopped


  • Heat the oil in a large saucepan. Add the onion with a pinch of salt, cover and fry gently for 8-10 mins, stirring regularly.
  • Once the onion is completely soft, add the ginger, garlic, lemongrass (if using) and chilli to the pan. Cook for 1-2 mins, until aromatic. Tip in the squash and nuts, pour over the stock and simmer for 15-20 mins, until the squash is tender to the tip of a knife.
  • ¬†Blend the soup until smooth and creamy. Taste and season with soy or fish sauce. Serve, adding any extras that you may have.¬†
  • The soup will keep in the fridge for 3 days but also freezes really well.