Roasted Butternut, Bacon and Peanut Butter Soup
500g butternut, peeled and diced
2 cloves of garlic, diced
4ml Moroccan spice rub
4 pieces of back bacon, cooked and diced
1 med. onion, diced and caramelised
1 Granny Smith apple, peeled, cored and diced
80g peanut butter
freshly squeezed juice of one lemon
2.5ml curry powder
125ml fresh cream
60ml fresh coriander, chopped
1. Preheat oven to 190ºC. Toss butternut with garlic, olive oil and Moroccan spice rub. Place in an oven proof dish and roast for 40 minutes. In the meantime, cook bacon and set aside. Caramelise onion and set aside.
2. Heat 1.5 litres of chicken stock in pot. Bring to a boil, add apples, and simmer for 30 minutes or until apples are tender. Add the roasted butternut, bacon and onions. Simmer for another 10 minutes.
3. Remove from heat and blend until smooth and there are no lumps. Return to the stove on low heat. Add peanut butter, lemon juice and curry powder and stir until heated through and mixed well. Thicken soup with cornflour mixed with water, if desired.
4. Turn off heat, add cream and fresh coriander. Stir to blend and serve.