Your Daily Dish: Nutty Butternut Squash Soup

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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.


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


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.




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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