Your Daily Dish: Nutty Butternut Squash Soup

This unusual combination could be billed as a gastronomic prizefight, peanut butter in one corner, butternut squash in the other. But the heavyweights come together amazingly on the palate, the smooth peanut butter lending a luscious tinge to the full-flavored squash.

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 peeled and chopped butternut squash
1 cup peeled and shredded carrots
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

Directions

1) 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.

2) 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.

3) Stir in the rice, peas, peanut butter and 1/2 tsp salt. Cook uncovered for 3 minutes until ingredients are blended.

Serves 6

Bite Me Bit: “C’mon, he’s insane. Look. Right now he’s probably dancing around in his grandma’s panties, yeah, rubbing himself in peanut butter.” -Brad Pitt in ‘Se7en’

Crazy for butternut squash but not nutty for peanut butter? Try this Roasted Butternut Squash & Sweet Potato Soup, a satisfying, simple and scrumptious soup that’s topped with crunchy cinnamon croutons.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

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