Peanut and Squash Soup

Peanut and Squash Soup

Easy 6 to 8
15 mins 30 mins
 Main Dish, Side Dish

Submitted by Melissa Green

Witch Hat Oven Coven Original

Ingredients

  • 1 large butternut squash, seeded and diced
  • 1 cup chunky peanut butter
  • 1 onion, diced
  • 2-3in piece of fresh ginger, grated
  • 8 garlic cloves, crushed
  • 2-3 cups of kale, shredded
  • 1-2 tbsp paprika
  • 1 tbsp ancho chile powder
  • 1 tsp red pepper flakes
  • 32oz carton chicken broth

Directions

Put a good slug of oil into the bottom of a large dutch oven and heat over medium heat.

Add the onions and saute until translucent. Add the ginger, garlic and spices and squash and season liberally with salt and pepper. Cook for a further 2 to 3 minutes, stirring regularly. Add the peanut butter and stir to coat. Add the kale, chicken stock and if necessary a little water.

Bring to a low boil, then reduce heat and simmer for 15 minutes, until squash is fork tender.

Use an immersion blender to blend the soup, until roughly half the squash has been blended. Season, and enjoy with some crusty sourdough bread.

Notes

You can easily make this dish vegetarian by using vegetable stock.

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