Sarah’s Satay Pumpkin Soup

 

I wanted something quick, warm and delicious tonight so I melted a tablespoon of coconut oil, added to it two chopped brown onions, two small fennel bulbs and half a butternut squash, peeled and chopped into small-ish pieces.

Added a heaped teaspoon of red curry paste, two bay leaves, finely chopped lemongrass stalk and a cup of water and a tin of coconut milk and simmered till it the pumpkin was soft.

Remove the bay leaves and blend till smooth. We added a teaspoon of crunchy peanut butter to our bowls and stirred through at the table.

Divine ❤

 

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