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- William Chilila’s Butternut Squash Soup with Puff Puffs
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Ingredients
- 1 medium butternut squash (approx. 750g), peeled and cut roughly into 4cm cubes
- 0.5 tsp of freshly grated nutmeg
- 1 large onion, halved and thinly sliced
- 1 scotch bonnet chilli, halved and deseeded
- 5 red peppers (approx. 750g)
- 5 tbsp of tomato purée
- 1 tbsp of red miso paste
- 275 ml of hot mushroom stock (made with ½ mushroom stock cube)
- 50 g of smooth peanut butter
- 600 ml of coconut milk
- 1 lemon, juiced (or more, to taste)
- 1 drizzle of olive oil, to drizzle
- 300 g of self-raising flour, for the puff puffs
- 10 g of fast-action dried yeast, for the puff puffs
- 0.5 tsp of ground nutmeg, for the puff puffs
- 0.5 tsp of ground cinnamon
- 0.5 tsp of sea salt flakes
- 1 tsp of caster sugar
- 500 ml of sunflower or vegetable oil, for deep-frying and extra for greasing
- 100 ml of groundnut oil