Butternut and nut butter soup from River Cottage Every Day (page 279) by Hugh Fearnley-Whittingstall

  • chicken stock
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute other squashes or sweet potatoes for butternut squash, dried chilli flakes for chillies, and vegetable stock for chicken stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute other squashes or sweet potatoes for butternut squash, dried chilli flakes for chillies, and vegetable stock for chicken stock.

  • CourtneyT on November 19, 2025

    Rich and delicious! I used the full amount of peanut butter which seems like a lot when you weigh it out but it really works. I used a food processor to make a fine mix of the onion, garlic, chili and ginger. My squash fell apart beautifully so I didn’t bother with blending as the small chunks are welcomed in this house. Recommended!

  • Pimlicocook on November 05, 2024

    Really enjoyed this! Made a single portion in my pressure cooker (5 minutes) and used about the right amount of peanut butter - I was a little worried it would overwhelm the soup, but not at all! It added wonderful warmth and depth. Yogurt and toasted pumpkin seeds on top. Perfect autumn soup - will make again.

  • Jojobuch on May 06, 2019

    Very pleasant surprise! The peanut butter made it very creamy, even though I only ended up using half the amount specified in the recipe - I simply mixed it in with my immersion blender at the same time as purreeing the squash.

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