Buttery Squash Soup

This soup is really wonderful. Sweet, peanut flavored, and just thick enough. Enjoy.

Buttery Squash Soup (Serves 4) *Adapted from Mary McDougall

  • ¼ cup filtered water
  • 4 cups Winter Squash—Buttercup, Kabocha, Kuri, Delicata or Butternut Squash
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 tablespoon Coconut Aminos
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 cups vegetable broth
  • ½ cup crunchy peanut butter (salt & sugar free)
  • 2 tablespoons tomato paste
  • ½ teaspoon red pepper flakes or Mrs. Dash Extra Spicy
  • ¼ cup fresh cilantro, chopped or ¼ cup fresh parsley, chopped
  • 2 tablespoons roasted peanuts for garnish

Place ¼ cup filtered water in a large soup pot. Add squash, onions, garlic, soy sauce, cumin and coriander. Cook, stirring occasionally, for 5 minutes until onion is tender.

Add the broth, peanut butter, tomato paste and red pepper flakes or Mrs. Dash Extra Spicy. Mix well and bring to a boil, reduce heat, cover and cook for about 20 minutes until squash is very tender.

Mash with a potato masher while in the pot. Mix well. Serve with chopped cilantro or parsley and peanuts to garnish each bowl.

NOTE: You can eat the skin on the Buttercup, Kabocha, Kuri and Delicata squash. Just not the skin of the Butternut, the fleshy colored one that looks like a big peanut.