It is warm outside today. That’s right, warm! Mid 70’s is the high today in Chicago and it’s November 3rd. So this may not be the soup for tonight, but once it turns colder again, this is it. Creamy butternut squash mixed with light peanut butter flavors and hearty green kale. It’s just a really great fall soup. Recipe from The Perfect Pantry.
- Butternut squash – 3 to 4 c. or roasted squash cut into pieces
- 2 large onions – diced
- 3 peppers (1 jalapenos and 2 more mild peppers) – diced
- 4 c. vegetable stock/broth
- 1 t. + curry paste
- 3 T. NATURAL peanut butter
- 1 bunch kale – cleaned and cut into pieces
Begin by roasting your butternut squash in a 425 oven for 45-50 minutes. In a pot on the stove, heat a bit of oil and saute the onions and peppers for about 10 minutes. Add curry paste and stir for a minute more. Add in the broth and roasted squash. Mix in the peanut butter and taste for flavor. Add more curry paste or peanut butter to taste. Season with salt and pepper. At this point I added a bit of water as it was too dense for me. Simmer for 25 minutes. After simmering, I used a potato masher and mashed the soup a bit. This made it a bit more creamy but I still left whole pieces of squash. Add the kale a few minutes before serving.
Notes: Chris liked this soup a lot. I enjoyed it but it was pretty one dimentional to me. Not a lot of depth of flavor. Don’t get me wrong, peanut butter in soup makes anything great. I think I like the mixture of tomatoes and peanut butter as with the peanut butter stew I’ve made before. This was good use of the left over squash and kale though.
Servings: 6-8 bowls