Peanut Butternut Soup

October 4, 2007

Peanut Butternut Soup

Sara Jones, Tucson CSA

This is a delicious, if somewhat unusual, soup.

About 3 cups of butternut squash, cut into large chunks
1 bell pepper, diced
1/2 onion, diced
1 inch ginger, grated
1 tablespoon curry powder
Enough water or vegetable broth to cover all ingredients
1 tablespoon oil
1/2 cup chunky peanut butter (not the kind with sugar)
Salt and pepper to taste

Heat the oil in a large soup pot over medium high heat.
Stir in onion, ginger, bell pepper and curry. Cook until
fragrant. Add squash and cover with water or broth.
Bring to a boil and cook for about 30 minutes until squash
is tender and falling apart. Remove one cup of soup from
pot and blend together with peanut butter. Return mixture
to pot and mix well. Season with salt and pepper.

If you want a creamy soup, blend in batches to desired
consistency. Otherwise, smash squash with a potato
masher or wooden spoon to thicken broth. Garnish with
roasted peanuts, if desired.

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