Description
If you like peanut butter, you’ll enjoy this creamy bowl of squash soup.
Ingredients
Scale
- 1 large butternut squash, ~ 3 lbs.
- 2 T. olive oil, divided
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1/2 T. maple syrup
- 1/2 t. salt
- 1/2 juice of lime
- 1 T. curry paste (red or green)
- 1 t. ginger
- 2 c. vegetable broth
- 1 c. light coconut milk
- 1/4 c. peanut butter
Instructions
- Preheat the oven to 425 degrees and spray a baking sheet with non stick cooking oil. Cut the butternut squash in half and lightly coat flesh with 1 T. olive oil. Sprinkle with salt and pepper and place face down on the baking sheet.
- Roast squash until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Using a large spoon, scoop the butternut squash flesh into a bowl and discard skin.
- Meanwhile, in a large soup pot, warm 1 T. olive oil over medium heat until shimmering. Add the chopped onion and salt. Cook, stirring often, until the onion has softened about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- Add the remaining ingredients: butternut squash through peanut butter. Using an immersion blender, carefully blend all ingredients until soup is creamy.
- Taste and stir in more salt and pepper, if necessary.
- Serve immediately. Optional garnishes: crushed peanuts, cilantro, and lime juice.
Nutrition
- Serving Size: one bowl
- Calories: 208
- Sugar: 5.7 g
- Sodium: 452.4 mg
- Fat: 14.8 g
- Saturated Fat: 4.9 g
- Carbohydrates: 17.2 g
- Fiber: 2.8 g
- Protein: 5.1 g
- Cholesterol: 0 mg