Spiced Butternut Squash Soup

Oh boy, do I have butternut squash on my hands. As someone who rarely uses squash, I really didn't know what to do with it. The only logical thing I could think of was soup.

Butternut squash has kinda a sweet flavour, so the next step was to decide what to pair it with. Should I play off the sweet and add cinnamon and cloves, or add onions and garlic for contrast?

The latter won. And I'm glad it did. This soup had a flavour profile that blew me away-- curry, garlic, carrots, onions, sriracha, and (wait for it........) peanut butter!

I'm sorry, guys... I just couldn't resist adding a tablespoon. It's totally optional; add it if you like love adore fantasize over peanut butter. And before you add it in, let me warn you: that little bit adds quite a punch!

Spiced Butternut Squash Soup

3 medium butternut squash, peeled, seeded, and cubed

2 large carrots, peeled and chopped

1 medium white onion, chopped

2 cloves garlic, minced

4 cups low sodium chicken or vegetable broth

1 tbsp sriracha sauce

1 tbsp peanut butter (optional) 

1 tbsp. Curry powder

1/4 cup basil leavers (fresh)

Salt and pepper to taste

2 cups milk (I used dairy milk, 2%)

1. In a large soup pot, steam all ingredients except for the milk in the broth until soft (about 30 minutes). Allow to simmer for about 20 minutes on low, stirring occasionally.
2. Remove from heat and allow to cool slightly.
3. Blend in batches with milk. Make sure each batch is blended with milk, for example, it took me 4 batches, divided into 1/2 cups of milk.
4. Return to pot and bring back up to temperature. If it seems too thick for you, add some more broth.

Enjoy it! I know I did!