Maple Peanut Butter & Butternut Squash Soup
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 Peanut Butter & Co. Mighty Maple, 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.
- Yield:4 servings
- Prep Time:30 minutes
- Cook Time:12 minutes
- Total Time:42 minutes
Ingredients
1 butternut squash (2-3 pounds), peeled, seeded and cubed
2 tbsp. olive oil, divided
Salt and pepper
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. smoked paprika
1/2 tsp. each ground cumin, ginger and turmeric
1/4 tsp. each ground cinnamon, coriander and cardamom
Dash ground nutmeg
Cayenne pepper, to taste (optional)
4 cups low-sodium chicken broth
1/4 cup Peanut Butter & Co. Mighty Maple
2 tbsp. chopped fresh cilantro (for garnish)
Directions
Preheat oven to 400°F.
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.
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.
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 & Co. Mighty Maple.
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.
Tags: Dinner Fall Lunch Mighty Maple PBSoupWeek Peanut butter Peanut Butter & Co. Soup Uncategorized Vegetables