Maple Peanut Butter & Butternut Squash Soup

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


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) 


  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 & Co. Mighty Maple

  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. 

Tags: Dinner Fall Lunch Mighty Maple PBSoupWeek Peanut butter Peanut Butter & Co. Soup Uncategorized Vegetables