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%)
- 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.
- Remove from heat and allow to cool slightly.
- 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.
- 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!