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.