Butternut Peanut Butter Soup Recipes

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

BUTTERNUT SOUP

Steps:

• Heat the butter in a large pot over medium heat. Add the shallots, garlic, sage and 2 teaspoons salt and season with pepper. Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes. Increase heat to medium-high, add the squash and remaining 1 teaspoon salt, and continue to cook, stirring occasionally, until butter begins to brown and squash is tender, about 12 minutes. Add cider and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove the sage sprigs and set aside to cool slightly.
• Heat the olive oil in a small skillet over medium high heat. Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds. Transfer to a paper towel-lined plate. Sprinkle with salt. Set aside.
• Puree the soup in a blender, (work in batches if needed) or with an immersion blender. Return soup to pot and reheat over medium heat. Stir in vinegar and transfer soup to warmed soup bowls. Serve in warmed soup bowls as is or garnished with creme fraeche or sage leaves. Serve with breadsticks.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

BUTTERNUT SQUASH SOUP WITH PEANUT BUTTER

Steps:

• Heat the oil gently in a large pan.
• Add the onion and cook gently until translucent but not brown, stirring occasionally.
• Add the garlic and chillies, cook for a few more minutes, stirring occasionally.
• Add the squash and carrots to the pan, stir to mix and cook for a minute or two. You may need to add some more oil to prevent sticking.
• Stir in the cumin and curry powder.
• Add enough stock to cover the vegetables: if you are using cubes or powder, use boiling water, which will speed up cooking.
• Bring to a boil, stirring occasionally.
• Cover and simmer for 20 minutes until the carrots and squash are soft enough to mush against the side of the pan with a spoon.
• While the soup is simmering, put the seeds into a dry frying pan and heat until they start to pop. Set aside.
• Blend the soup until smooth, using a stick blender or liquidiser (you will need to do this in batches if you are using a liquidiser).
• Add the peanut butter: if you are finishing off a jar as I was, spoon some of the warm soup into the peanut butter jar and swirl it around until everything is well mixed, then tip it into the soup.
• Add the lime juice and reheat the soup gently. Taste and adjust seasoning as desired.
• To serve: ladle the soup into bowls, then swirl a spoonful of yoghurt into each bowl. Sprinkle the coriander and seeds over the top.