Curried Squash and Peanut Butter Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Found this recipe on the internet somewhere when I was looking for a curried winter squash soup recipe, as we grow buttercup squash in our garden. There was another recipe that looked interesting, but this had fewer ingredients so I thought I'd try it first. I've never tried the other; this is fool-proof and everyone *adores* it! Ingredients:
3 lbs winter squash, peeled and cubed |
4 1/2 cups chicken broth |
3/4 cup peanut butter (smooth) |
2 tablespoons curry powder |
salt and pepper, to taste |
Directions:
1. Simmer the squash in chicken broth until it has softened.
2. Stir in curry and peanut butter.
3. Either use an immersion blender, or let cool a bit and put in a blender.
4. Add salt and pepper to taste.
5. If the consistency isn't thick enough, just let it simmer a bit more!
6. Serve with a salad and crusty bread.
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