Peanut Butter Butternut Squash Soup

Some soups require hours of simmering, a laundry list of ingredients, and the patience of a saint. Not this one. Peanut Butter Butternut Squash Soup is easily the most ridiculously simple soup you can make this fall. And yet, somehow, it tastes like you put considerably more effort into it. We love a recipe that keeps our secrets.

The secret to this creamy, comforting soup starts with roasted butternut squash. Roast it ahead of time, either the same day or even a few days before. Then, when soup cravings strike, most of the work is already done.

First, sauté diced sweet onions in olive oil until soft and fragrant. Next, add the roasted butternut squash and vegetable broth. Bring everything to a boil, then simmer for about 10 minutes.

Now comes the fun part. Puree the mixture with an immersion blender until silky smooth. Alternatively, transfer it to a regular blender or food processor and puree in batches before returning it to the pot. Either way, you’re just a few minutes away from soup happiness.

Peanut Butter FTW!

Next, stir in the peanut butter. It might sound like an unusual addition. However, it brings a wonderful richness and creamy texture to the roasted squash. Plus, its nutty flavor pairs beautifully with the natural sweetness of the butternut squash. Season with kosher salt and freshly ground black pepper. Then let everything cook for a few more minutes.

For the finishing touch, ladle the Peanut Butter Butternut Squash Soup into bowls and add a generous dollop of chili crisp. If you enjoy a little heat, don’t skip this part. The spicy, crunchy topping creates a delicious contrast with the rich, velvety soup. A scattering of salted peanuts adds even more crunch, although that’s entirely optional.

Serve this warm, satisfying Peanut Butter Butternut Squash Soup for a cozy fall lunch or dinner. Alternatively, pour it into small bowls or cups for an easy, elegant Thanksgiving starter. Ridiculously easy, wonderfully cozy, and just a little unexpected. Who knew peanut butter had such excellent soup credentials?

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Peanut Butter Butternut Squash Soup

Course Appetizer, Soup

Cuisine American

Keyword Butternut Squash Recipes, Butternut Squash Soup, Easy Fall soups, fall recipes, Fall Soup recipe, Peanut butter soup

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1 sweet onion
• 2 tablespoons olive oil
• 4 cups butternut squash
• 3 cups vegetable broth
• 1/2 cup peanut butter chunky or smooth
• Kosher salt and freshly ground black pepper to taste
• Chili Crisp & Peanuts for garnish

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Place the whole butternut squash on the prepared baking sheet.
4. Bake for 50 minutes or until you can easily run a fork through the squash.
5. Remove from the oven. Peel, de-seed, and cut the squash flesh into chunks.
6. Peel and dice the onion
7. Heat the olive oil in a pot.
8. Add the onions and sauté until translucent.
9. Mix in the squash. Cook, stirring for another 2 minutes.
10. Pour in the vegetable broth. Bring to a boil.
11. Turn the heat down to low. Let simmer for 10 minutes.
12. Stir in the peanut butter.
13. Use a stick blender to puree the mixture. Or transfer the mixture to a blender or food processor, puree, then return to the pot.
14. Season with Kosher salt and freshly ground black pepper to taste.
15. Transfer to bowls, spoon a dollop of chili crisp, scatter the peanuts, and serve.

So, do you like this Peanut Butter Butternut Squash Soup? Then also check out some of these other delicious recipes:

5 BEAN BUTTERNUT SQUASH CURRY SOUP

ROASTED BUTTERNUT SQUASH HUMMUS

BUTTERNUT SQUASH HONEY SOUP