squash soup


It’s not a great picture, but it is great soup.  I learned to make is (as I learn to make most things that become a part of our daily eating lives) from Hugh Fearnley-Whittingstall, in this case from his wonderful new book River Cottage Everyday. I love many squash soups, but this just might be my favorite.

Peanut Butter Squash Soup

(based on “Butternut and nut butter soup” from River Cottage Everyday.)

1 butternut or other winter squash (red kuri is always delicious!), about 2 lb
1 T. butter
1 chopped onion
1 small seeded chile, chopped, or a pinch of red pepper flakes
A 1-inch piece of ginger, grated
1 chopped garlic clove
salt and pepper
Around 4 cups of chicken stock, vegetable broth, or water
3/4 c smooth peanut butter
Juice of one lime
Plain yogurt

Peel, seed and cut the squash into chunks. Meanwhile, cook the onion in butter in your soup pot. Once it is soft, add the chile, garlic and ginger and cook for another minute or two. Add the squash and cook it all together for another several minutes before adding the stock or water. Simmer your soup until the squash is soft (15-25 minutes). Blend in a blender until the soup is smooth, then stir in the peanut butter until it is incorporated. Season with salt, pepper, and half the lime juice.

Serve each portion with a dollop of yogurt (don’t skip this! It’s where the magic is!) and a small squeeze of lime.


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