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Peanut Butter Butternut Squash Soup

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.