Who could use a hug?
Warm soup is like a comforting hug from the inside. I love soup anytime but when the weather starts to cool, the cravings begin. My mind turns to thoughts of velvety bisques and brothy veggie packed bowls of deliciousness. This recipe is a cross between the two and hits all the notes; sweet, spicy, creamy and packed with vegetable goodness. It’s also vegan (and gluten free) but don’t let that scare you! This recipe is from Fooduzzi, it serves 2-3 people and is quick at about 30 – 40 minutes total time. I double the recipe because the leftovers warm up beautifully. Enjoy!
Thai Peanut Butternut Squash Soup
- 3 cups diced butternut squash (about a 2-pound squash, if you can’t find pre-diced)
- 1 medium Vidalia onion, diced (about 2 cups)
- 3 large cloves garlic, minced or pressed
- 2-3 Tbsp. chopped and peeled ginger
- 2 Tbsp. olive oil
- salt and pepper to taste
- pinch red pepper flakes
- 2 cups vegetable broth, plus more if necessary
- 2 Tbsp. natural peanut butter
- 1 tsp. gluten free tamari or soy sauce
- Optional toppings: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk
- Add olive oil to a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes. Next, add garlic and ginger sauteing for another 1 -2 minutes until fragrant.
- Add butternut squash to pot and season with a generous amount of salt and pepper, add a pinch (or two) of red pepper flakes if desired. Cook, stirring often, until the onions are translucent, about 5 minutes.
- Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is fork tender, 10-15 minutes.
- Carefully add contents to a blender (or use a stick blender in the pot), and blend until smooth. Add peanut butter and tamari plus additional broth if it needs to be a bit thinner, and blend again. Taste and adjust seasonings and spice as necessary.
- Serve hot with desired toppings. Store in an air-tight container in the fridge.
With love, Debbie