This is also makes a beautiful sauce with grilled chicken or fish dishes.
You will need: 1 tub Dr Broth Chicken bone broth
1 butternut – peeled and chopped up
3 gem squash – cut in half and take out the seeds
1 tbls curry powder
1 tbls honey
2 tbls natural peanut butter
1 can coconut cream
1 fresh lime
2 tbls extra virgin olive oil
Preheat oven to 180˚c
In a mixing bowl, toss together your chopped butternut, honey curry powder and some salt
Transfer to a baking tray – if there is room on the tray, also put your gem squash – cut side down onto the tray. If not use a second tray.
Roast for about 20- 30 minutes until butternut is starting to get soft and has taken on some colour
Transfer the butternut, and scoop out the gem squash to a medium sized pot on your stove top.
Pour in the Dr Broth bone broth and bring to a simmer,
Simmer for about 15 minutes, making sure to stir from time to time.
When the soup base has thickened a bit, carefully stir in the peanut butter and the coconut cream
Carefully transfer to a blender and blend until smooth
Add some salt if necessary and squeeze in the juice of the lime.
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