Tags
CSA, Easy, Farm fresh, Healthy, Soup, Vegetarian
Curried Butternut Squash and Peanut Soup
Yesterday was officially the first day of fall, in my book at least. It was freezing, I was grabbing for my (err J’s) warm and fuzzy socks and all I wanted to do was snuggle up on the couch (in my pink snuggie, of course!). We actually had to put on the heater for the first time and for me, that is the sign that summer is truly over. It’s so bittersweet…yes, I’ll miss the warm sunny summer days, flip flops, sun dresses, and long days, but there is something about fall that is so charming, heartwarming, and comfortable. Maybe I am biased since I am a New England gal. Fall for me has always meant beautiful drives and hikes to peep the changing the leaves, hot apple cider, a trip to the farm to pick out the best pumpkins to carve, and of course town fairs and football! I love it. Favorite fall Sunday? Cooking a big pot of soup all day, grabbing some beers (or hard cider…it is fall…), and watching football.
With the start of fall, we also saw our awesome CSA coming to an end, but not before we were completely buried in butternut squash. Nothing says fall like butternut squash. As delicious as it is, it is probably the most painful vegetable to peel and chop up. I always feel like I’ve somehow survived a battle when I finally have it peeled, seeded and chopped up. But, it is so worth it. The first butternut squash from our CSA was sacrificed for one of our favorite fall soups – Curried Butternut Squash and Peanut Soup. Don’t be afraid of the curry – it is so good in this soup and it is not overpowering at all. It’s also easy and quick to make (well once you’ve taken care of the squash). Here’s the recipe:
Ingredients:
– 1 medium yellow onion, chopped (or 2-3 medium-large shallots)
– 1 tablespoon curry powder
– 1 1/2 teaspoons ground cumin
– 1/2 teaspoon cayenne pepper (less or more depending on how spicy you want it – this resulted in a medium spicy soup)
– 2 large cloves of garlic, chopped
– 4 cups vegetable broth
– 1 large butternut squash, peeled, seeded, and chopped into 1/2 inch chunks (about 2 cups)
– 1 cup shredded carrot
– 6 tablespoons creamy peanut butter
– 1/4 cup finely chopped parsley
– 1 1/2 cups cooked brown rice
– Lime, quarted
– Crushed peanuts for garnish
Directions:
1. In a medium stockpot over medium heat, warm 1 tablespoon of olive oil
2. Add the onions and cook for 7-10 minutes (until they are soft and translucent)
3. Stir in curry powder, cumin, cayenne, garlic, and salt to taste. Stir for 1-2 minutes, until spices are toaste and garlic is fragrant.
4. Add vegetable broth, carrots, and butternut squash and bring soup to a boil. Cover, lower the heat and let the soup simmer for 20 minutes or until the squash is tender.
5. Stir in the parsley and peanut butter and season to taste with salt. I like to smash the pieces of butternut squash on the side of the pot for a creamier, less chunky soup, but that is totally optional.
6. Serve ladled over brown rice and top with crushed peanuts and a wedge of lime. Squeeze the lime over the soup before eating…the brightness of the acidity from the lime creates a perfect balance of flavors and really makes the soup, so don’t skip this step!
Hope you enjoy! And keep warm! xoxo