USING SEASONAL PRODUCE - BUTTERNUT SQUASH AND PEANUT BUTTER SOUP RECIPE

Featured in the TV programme River Cottage and always popular.

Saute a chopped onion, minced garlic, minced ginger, and fresh chilli – or a good splash of Kaitaia Fire sauce – in butter in a saucepan.

Add up to 1kg butternut and season with salt and pepper.

Cook for 5 minutes, then cover with 1 litre vegetable stock.

Cook for 20 minutes, then blend until smooth.

Mix a small amount of soup with a good dollop of peanut butter, then stir this back into the soup pot.

Add fresh lime or lemon juice and serve with freshly chopped coriander leaves and a swirl of yoghurt.

Can be garnished with toasted pumpkin seeds or crushed roasted peanuts.