Nutty Butternut Squash Soup
Cozy Up with Peanut Butter Butternut Squash Soup!
Looking for a unique and comforting soup to warm you up this season? Our Peanut Butter Butternut Squash Soup is a surprisingly delicious blend of sweet, savory, and just a touch of spice! It’s a flavor combination you won’t soon forget. This isn’t your average butternut squash soup – the peanut butter adds a creamy richness and depth that elevates it to a whole new level.
We were inspired to create this recipe by the beautiful fusion of flavors found in Southeast Asian cuisine. The mild curry powder and cumin perfectly complement the sweetness of the butternut squash, while the peanut butter provides a comforting, familiar element. It’s a fantastic way to sneak in extra veggies, making it a hit with both kids and adults!
This soup is incredibly easy to make, perfect for a weeknight dinner or a cozy weekend lunch. It comes together in just 40 minutes, with only 10 minutes of prep time. Plus, it’s a great way to use up any leftover cooked rice!
What makes this soup special?
- Unique Flavor Profile: The combination of butternut squash, peanut butter, and curry spices is unexpected and delightful.
- Creamy Texture: The peanut butter creates a naturally creamy texture without the need for heavy cream.
- Easy to Make: This soup is simple enough for beginner cooks.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Soup:
- Spice Level: Adjust the amount of curry powder to your liking. Start with 1 tablespoon and add more if you prefer a spicier soup.
- Peanut Butter: Use smooth peanut butter for the best texture. Avoid natural peanut butter that separates.
- Rice: Basmati or jasmine rice work particularly well in this soup, but any cooked white rice will do.
- Make it Vegan: Substitute vegetable broth for chicken broth to make this soup vegan.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it in individual portions for easy reheating.
Q: What if I don’t have butternut squash?
A: You can substitute another winter squash, such as acorn or kabocha squash.
Q: Is this soup spicy?
A: It has a mild warmth from the curry powder, but it’s not overly spicy. You can adjust the amount of curry powder to your preference.
Q: What can I serve with this soup?
A: A side of crusty bread, a fresh salad, or a sprinkle of chopped peanuts all complement this soup beautifully.
Peanut Butter Butternut Squash Soup
Ingredients
- 2 tsp vegetable oil
- 1 small yellow onion diced
- 1 large garlic clove minced
- 1 tbsp mild curry powder
- 2 tsp ground cumin
- 1/2 tsp kosher salt
- 6 cups chicken broth
- 3 cups butternut squash peeled and chopped
- 1 cup carrots peeled and shredded
- 1 1/2 cups cooked white rice (basmati, jasmine or instant rice)
- 1 cup frozen green peas thawed
- 6 tbsp smooth peanut butter
- 1/2 tsp kosher salt
Instructions
- In a large soup pot, heat oil over medium-low heat. Add onion and garlic, cooking 4-5 minutes, or until softened, stirring occasionally. Add curry powder, cumin and 1/2 tsp salt. Cook for 1 minute, stirring constantly.
- Add chicken broth, butternut squash and carrots. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until the squash has softened.
- Stir in the rice, peas, peanut butter and 1/2 tsp salt. Cook uncovered for 3 minutes until ingredients are blended.
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