Squash, Carrot & Noodle Soup

This is my entry for this month's No Crouton's Required. The theme is to make a soup or salad containing pasta. I used noodles in my soup, but you could use any pasta shape that takes your fancy.

Entries have to be in for the 20th of November. The rules are here. I do hope you join in.















Squash, Carrot & Noodle Soup

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 cm piece fresh ginger, finely chopped
3 stalks of celery
4 carrots, chopped
1/2 butternut squash, chopped
1/2 tsp chilli powder
1/2 tsp ground turmeric
4 tbsp crunchy peanut butter
4 cups vegetable stock
200g soft noodles
1 handful of coriander, chopped
1 handful of roasted peanuts
salt & freshly ground black pepper

Gently saute the onion, garlic and ginger in the olive oil before adding the celery and carrots. Cook for a few minutes before adding the squash. Cook for another 5 minutes. Stir in the chilli powder, turmeric and peanut butter. Pour in the vegetables stock and bring to the boil. Reduce to a simmer and cook, covered for 30 minutes. Add the noodles and cook for a few more minutes before seasoning and adding the coriander. Serve topped with a sprinkling of roasted peanuts.

Serves 4-6

The combination of peanut butter, chilli and ginger give this soup a gorgeous flavour and adding the noodles, makes this soup a meal in a bowl. We loved this soup and this will definitely be on the menu when we have guests visiting.