The butternut squash from our garden is recently harvested and I’ve got quite a lot of it. Whatever animals were getting over my 3-foot fence to eat all the peppers, tomatoes, okra, beets, radishes, eggplant, cilantro, basil, carrots and Swiss chard, left the vining plants alone. The prolific zucchini sustained us over the summer and now the abundant butternut will carry us through the fall and into the winter. Butternut squash will keep in a cool, dry place for 3-6 months! That should sustain us through our long New England winter, although as fans of this winter squash, I’ll most likely use up my harvest before the end of winter.

Last winter, while visiting with Eric’s mother, I noticed a soup recipe on her fridge. She places items that she doesn’t want to lose track of there. The recipe was from Eric’s cousin. It uses butternut squash and apple, both great fall flavors, and the surprising flavor element of peanut butter! Local apples and my butternuts are ready, so butternut squash soup is on our menu!

Butternut Squash Soup with Apple & Peanut Butter

Simmin’s Butternut Squash Soup with Apple & Peanut Butter (from Simmin Terry Holland)

Makes 2 quarts of soup

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 apple, peeled & chopped
• 1 medium butternut squash, peeled & chopped
• 4 cups of vegetable stock
• 1/3 – 1/2 cup peanut butter
• 1/2 teaspoon curry powder
• salt & pepper to taste
• pepitas for garnish

Directions:

Sauté the onion in butter over medium heat until it is translucent.

Start by sauteing the onions.

Add the stock, apple & squash to the pot & bring it to a boil. Simmer the covered pot for 20 minutes.

Simmer the squash & apple in the broth.

Add in the curry, and using a wand blender, blend in the peanut butter until the soup is smooth.

I blend most soups to be smooth, but you can leave it a bit chunky if you prefer it that way.

Add salt & pepper to taste. Serve hot. Garnish the soup with pepitas (shelled, roasted & salted pumpkin seeds), if desired. Leftovers can be frozen for up to 6 months.

Soup’s Ready!

It’s like the fall harvest is in the soup bowl!  ~Linda

Simmin’s Butternut Squash Soup with Apple & Peanut Butter (from Simmin Terry Holland)

Makes 2 quarts of soup

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 apple, peeled & chopped
• 1 medium butternut squash, peeled & chopped
• 4 cups of vegetable stock
• 1/3 – 1/2 cup peanut butter
• 1/2 teaspoon curry powder
• salt & pepper to taste
• pepitas (shelled, roasted & salted pumpkin seeds) for garnish

Directions:

Sauté the onion in butter over medium heat until it is translucent. Add the stock, apple & squash to the pot & bring it to a boil. Simmer the covered pot for 20 minutes. Add in the curry, and using a wand blender, blend in the peanut butter until the soup is smooth. Add salt & pepper to taste. Serve hot. Garnish the soup with pepitas, if desired. Leftovers can be frozen for up to 6 months.