Soup and Stew season is back! A four-day deluge and a big drop in the temperature means that it’s time to start chopping, sauteeing, and pureeing.
There’s no better starting point than a winter squash, and it turns out that my idea to combine squash with peanut butter is not an original one — but it is a good one.
Here’s a variation on some of the recipes that I Googled and perused. I went for somewhat of a Thai twist — substituting almond milk for the coconut milk that some of the recipes called for.
This could not have been more delicious. Hearty: Big time. With lots of flavors coming in from all directions. A definite stand-by for the holiday season.
- 1 medium to large winter squash
- 3 Tbsp. olive oil
- 1 large yellow onion
- 2 large garlic cloves
- 3 medium carrots
- 3 stalks of celery
- 1/2 tsp. cayenne pepper
- 2 tsp. cumin
- 1/2 tsp. grated nutmeg
- 1 Tbsp. freshly grated ginger
- 1 tsp. salt.
- 4 cups vegetable stock
- 2/3 cup peanut butter
- 1 cup almond milk
- 2 Tbsp. Greek yogurt
- Preheat oven to 375.
- Cut squash in half and scrape seeds from the center. Brush lightly with olive oil and place face down on a roasting pan. Roast for 25-30 minutes until squash is soft.
- Heat olive oil in a heavy soup pot. Add chopped onions, garlic, carrots, and celery. Reduce heat to medium. Cover and stir frequently. In about 15 minuted, when vegetables are soft, add cumin, cayenne, nutmeg and salt. Add 2 cups of vegetable stock and continue.for another 10 minutes or so.
- Add 1 Tbsp of grated, fresh ginger followed by peanut butter.
- When squash is out of the oven and cool enough to handle remove skin and add to the soup.
- Remove from heat and add remaining stock and almond milk.
- Puree soup using an immersion blender, or transfer to a blender to puree in batches.
- Reheat soup. Serve warm topped with a spot of Greek yogurt.