Peanut Butter Squash Soup

This is our favorite fall soup at our home. It’s simple, filling and easy. It is adapted from The New Basic’s Cookbook. You can use canned pumpkin instead of the Butternut Squash if you are short on time.

Peanut Butter Squash Soup

  • 4 cups cooked and pureed butternut squash (or 4 cans of pumpkin)
  • 2 cups cooked and pureed sweet potatoes
  • 1 cup smooth peanut butter
  • 6 cups chicken stock (make your own or canned)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon curry powder (more or less depending on your taste preference)
  • Fresh chives for garnish
  • Yogurt for garnish

Mix together the stock, squash, and sweet potatoes in a soup pot over medium heat.

Add salt, pepper and curry powder.

Reduce heat to a simmer and cook for 20 minutes.

Garnish if you like.

VARIATIONS:

Substitute extra squash or pumpkin if you don’t have sweet potatoes on hand.

Add Protein Powder when serving as a main course. I use Instant Protein Soy Mix.

8 Portions

Reduce heat

 

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