Butternut satay soup by Eve Kalinik


  • 1 medium butternut squash peeled and deseeded cut into smaller chunks
  • 1 white onion, peeled and quartered
  • 2 garlic cloves peeled
  • Extra virgin olive oil
  • 1/4 tsp ground ginger
  • 2 tsp ground turmeric
  • 3 tsp desiccated coconut
  • Pinch chili powder or flakes (adjust to your preference of how hot you want this!)
  • Juice of 1 lime
  • 1 tsp good quality soy sauce (or tamari or coconut aminos for gluten-free version)
  • 2 tsp unsweetened smooth peanut butter
  • Generous pinch of sea salt and black pepper
  • 2 x Bimuno sachets
  • 500ml organic chicken bone broth (or vegetable broth for plant-based alternative)

To top

  • Couple of sprigs fresh coriander
  • Roasted peanuts and/or toasted coconut chips (unsalted and unsweetened)

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  • Line a large baking tray with parchment paper.

  • Peel the butternut squash and remove the seeds. Cut into smaller chunks and lay on the baking tray.
  • Peel and quarter the onion and peel the garlic cloves and also add to the tray.
  • Drizzle generously with olive oil and bake for 35 mins.
  • Transfer to a high-speed blender and add the ginger, turmeric, coconut, chilli, lime juice, soy sauce or tamari, peanut butter, seasoning, Bimuno sachets and bone broth.
  • Start the blender on low and build up speed until you get a smooth consistency.
  • Pour into a medium-large saucepan and gently heat further if you need.
  • Transfer to bowls and top with fresh coriander, roasted peanuts and coconut chips.
  • Enjoy!