Peanut Buttery Carrot and Butternut Squash Soup

Before you say anything, no I am not crazy.  Don’t wrinkle your nose!  This stuff is GOOD!  Yes, it deserves all capital letters.  It’s that good!  It kind of reminds me of our sate’ wraps, only in soup version and without meat.  This soup is pretty healthy for you and truly, it’s fabulous.  We served ours with garlic bread on the side.  The flavors may seem like they don’t go together, but trust me…..they really do.  Amazing.  So freaking amazing!  If you’re doing a formal meal for the holidays, I think this would make a fantastic soup course or even work well as a small appetizer!

Peanut Buttery Carrot and Butternut Squash Soup
Recipe from:  Sing for your Supper

1/2 butternut squash, peeled seeded and chopped
1 small sweet potato, peeled and chopped
1 lb carrots, peeled and chopped
1 onion, chopped
1 clove garlic, minced
1 tsp fresh ginger, minced
2 tbsp olive oil
6 cups chicken broth (use veggie broth if you want it vegetarian!)
1 tsp tomato paste
salt and pepper to taste
1/2 tsp ground cumin
1 pinch cayenne pepper
1/4 tsp curry powder
1/3 cup creamy peanut butter
1/3 cup chopped cilantro, plus more for garnish

Saute’ onion, garlic and ginger in oil about 10 minutes.  Add in carrots, squash, sweet potato and chicken broth and bring to a boil.  Reduce to a low boil and allow to cook until all veggies are soft, about 20-30 minutes.  Add tomato paste, seasonings and cilantro and puree with immersion blender until smooth.  Stir in peanut butter and check for seasonings.  Garnish with extra cilantro, if desired.

Peanut Buttery Carrot and Butternut Squash Soup


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