- 1/2 tbsp olive oil
- Sea salt and freshly ground pepper
- 800ml boiling water or homemade stock
- Pan with a lid
- Frying pan
- Tea towel
- Measuring jug
Halve the squash and scoop out the seeds. Roughly chop it (no need to peel it). Scrub the carrots, trim the ends off and roughly chop them. Halve the chilli. Scoop out the seeds and finely chop the chilli. Pare the zest form the lime. Juice it.
Warm a pan for 1 min, then add 1/2 tbsp olive oil, the squash and carrots. Season with a pinch of salt and pepper. Cover and sweat over a low heat for 10 mins till the veg have started to soften.
While the veg sweat, warm a dry frying pan. Tip in the peanuts. Toast over a medium heat, shaking the pan now and then to stop them catching and burning, for 2-3 mins till golden brown. Tip into a clean tea towel. Let them cool for a few mins, then rub them with the tea towel to rub off the skins.
Finely chop the peanuts. Add half of them to the pan. Crumble in the stock cube. Add 800ml boiling water (or use hot homemade stock). Cover and turn up the heat. Bring to the boil, then turn the heat down a little. Simmer for 20 mins till the veg are very soft.
Ladle the soup into a blender and blitz till smooth, or use a hand-held blender in the pan. Swirl in the lime juice. Taste and stir in a little more salt and pepper if you think it needs it. Ladle the soup into warm bowls and top with the remaining peanuts, the lime zest and diced chilli to serve.