Peanut butter and squash might not seem like the most obvious flavor pairing, but it works beautifully in this golden-orange soup – especially when it’s Mighty Maple peanut butter, which adds a hint of sweet maple syrup that enhances the natural sweetness of roasted butternut squash.
My first instinct was use curry paste as the spicing in this soup, but I decided to travel a little further along the Silk Road to settle on a traditional Moroccan blend instead. Known as ras el hanout, this aromatic mix of warm spices combines with a dash of Spanish-style smoked paprika to give this otherwise humble soup a distinctly exotic twist.
The end result is a slightly sweet, slightly smoky, slightly spicy and entirely satisfying soup to warm you up on a crisp fall day.
Prep time: 30 minutes
Cook time: 12 minutes
Total time: 42 minutes
Yield: 4 servings
Ingredients
1 butternut squash (2-3 pounds), peeled, seeded and cubed
2 tablespoons olive oil, divided
Salt and pepper
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon smoked paprika
½ teaspoon each ground cumin, ginger and turmeric
¼ teaspoon each ground cinnamon, coriander and cardamom
Dash ground nutmeg
Cayenne pepper, to taste (optional)
4 cups low-sodium chicken broth
¼ cup Mighty Maple peanut butter
2 tablespoons chopped fresh cilantro (for garnish)
Procedure
1. Preheat oven to 400°F.
2. In a large mixing bowl, toss butternut squash cubes with 1 tablespoon olive oil, salt and pepper until evenly coated. Tumble onto a foil-covered baking sheet, and roast in preheated oven for 40-45 minutes, or until fork-tender.
3. Meanwhile, in a large heavy-bottomed saucepan set over medium-high heat, sauté onion in remaining 1 tablespoon oil for 8-10 minutes, or until very soft and golden. Add garlic and spices, and sauté for a minute longer, or until fragrant.
4. Stir in chicken broth and roasted squash. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes to let the flavors blend. Stir in peanut butter.
5. Using an immersion blender or food processor, process the soup until smooth and pureed. Check seasoning and adjust with salt and pepper, if necessary. Serve immediately with a sprinkling of fresh cilantro for garnish.
PEANUT BUTTER GIVEAWAY
In this recipe Isabelle adds peanut butter to a butternut squash based soup. What other comforting fall soups would you consider adding peanut butter to?
Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple the peanut butter used in this recipe!
DETAILS:
- The giveaway is open to USA residents only and will run until Monday, October 8, 2012 at 11:59 PM EST.
- One entry per person.
- Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
- Winner(s) will have until 10/11/12 to claim their prize or we will choose another winner.
- Winner will win one 16oz jar of Mighty Maple peanut butter ($6 value). Product will be shipped by Peanut Butter & Co.
- No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.
Tags: Autumn, Dinner, Fall, Lunch, Mighty Maple, Peanut butter, Soup, Vegetables
28 Responses to Maple Peanut Butter & Butternut Squash Soup
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Pumpkin soup topped with spiced pecans!
Carrot Soup (with peanut butter, of course!)
A curried chickpea soup!
Black bean soup + peanut butter sounds intriguing. I might have to give that a try.
I would try it w/ a roasted acorn squash soup…I think that slightly sweet/salty combo would be delicious!
A creamy Thai-style chicken soup!
Hmm maybe a lentil soup?
I would try it in a peanut curry soup with crispy tofu!
pretty and fresh for the fall season!
Not really a soup, but I think peanut butter in chili could be a tasty combo!
Maybe some chicken soup topped with bean sprouts and cilantro. Mmm.
French onion soup! It would be more nutritious and a bit thicker, and I bet yummy! Also cream of potato soup would be one to try.
A pumpkin PB turkey chili !
Sweet Potato soup! It would be amazing with peanut butter! I will definitely try it this fall (:
Beef stew!! My grandmother always had peanut butter as a “condiment” with beef stew, it sounds weird but actually tasty. I have since seen African recipes for beef stew that include “ground nuts” or peanuts.
Apple and sweet potato soup.
Chocolate soup (aka super thick hot chocolate)
Pumpkin soup would go with peanut butter for sure!
I would add to a pureed lentil and coconut milk curry soup!
I think my Mexican Chicken Soup would be awesome with some The Heat is On! Make it more mole flavored with some smokey heat, and maybe add some cinnamon and cocoa too!
Anything with thai curry flavors – maybe a corn chowder?
Chicken stew with peanut butter and fall veggies
A thai curry soup would be great with peanut butter!
Great question. I would love to try PB with tomato or chicken wild rice. I love peanut butter!!!
I would definitely pair peanut butter with a pumpkin soup or a Thai noodle soup, depending on my mood for sweet or savory!
I would def try this soup! It just Sounds delish!
not exactly sure how, but something hot, like the thai, with ginger in there too. oh, and tofu
i would make an apple pumpkin soup with pb&co’s cinnamon raisin peanut butter! it would be sweet and cinnamon-y with a surprise of raisins! delish!