Wednesday, October 29, 2008

VeganMoFo: Spicy Butternut Squash and Peanut Soup

This soup is stick-to-your-ribs satisfying. Butternut squash and peanut butter are the main ingredients, with an habanero pepper for heat and orange bell pepper just in case there aren't enough orange ingredients already. I used frozen butternut squash cubes, and a rather thick, local natural peanut butter. We thought it was just right, but you might cut the habanero by half if you prefer a milder version.

Spicy Butternut Squash and Peanut Soup
Adapted from Cooking Light

1 Tablespoon peanut oil
2 10 ounce packages frozen butternut squash cubes, slightly defrosted
1 large onion, chopped
1 orange bell pepper, sliced into bite-sized pieces
1 habanero pepper, minced
6 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon coriander
3/4 cup natural peanut butter
4 cups vegetable broth
2 Tablespoons tomato paste
1/4 to 1/2 cup cilantro, chopped

Heat oil over medium heat in a large pot. Saute squash, onion, and bell pepper for about 5 minutes. Add habanero, garlic, salt, cumin, and coriander and saute about 1 minute. Add peanut butter, broth, and tomato paste, increase heat, and bring to a boil. Then reduce heat and simmer for about 10 minutes. Add fresh cilantro. Add salt to taste.


  1. hot pumpkin soup with peanut butter? I can't imagine anything better...

  2. Looks and sounds like such a great combo! And it certainly looks stick to your ribs satisfying!

  3. A spicy butternut squash soup - oh my flippin' goodness. You had me at habanero! About how much fresh butternut do you think it would take to make this lovely soup?

  4. Jennifer, the original recipe called for this "4 cups (1/2-inch) cubed peeled butternut squash" Hope it works out for you!

  5. This soup looks so savory and perfect for this more-than-cool weather! Your dishes are always so gourmet!

  6. this sounds wonderful for fall, Lisa! a hearty soup of awesomeness to help keep ya warm! mmmmmmmmmm! another recipe i'm printing out! wahoooooooo!

  7. This soup sounds simply amazing. I'd love to make it for Thanksgiving. YUM!

  8. What an interesting combo! I've got to find some frozen butternut's always such a pain to cut.

  9. Butternut squash was just made for soups. And peanut butter as made for just about everything!!

  10. When I saw that you had paired butternut squash and peanut butter, I thought to myself, "what an original combination!" Then I saw that you also added cumin and coriander (the basic curry spices), and I was even more impressed than before! And spicy, even!
    This, I must try!

  11. I have been looking through your blog all morning, bookmarking recipes I want to try. This butternut square and peanut butter soup is on the top of my list. It looks delicious!

    -Rebecca, Lori's niece

  12. Rebecca, we loved this soup! I hope you do too. Everything tastes better with peanut butter.


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