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.

16 comments:

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

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

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  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?

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

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

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  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!

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

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

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

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  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!

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  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

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

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