We are out of the deep freeze and all the snow has melted. And while the Midwest Groundhog predicted an early end to winter, I’ll believe that when I see it! To be sure, the weather is getting better, but we’re probably not out of the cold weather season quite yet. A warming soup is still part of our weekly menus. The beautiful sunny color of this one is an added, uplifting bonus!
Butternut squash is harvested in the fall, but due to its hearty constitution, whole ones can be stored in cool dry place for use throughout the winter. I purchased a few in the fall to use in a number of different recipes, but did not get around to using all of them. Until now.
Fortunately, I found the perfect recipe to make with the last of our butternut squash stash. And it is wonderful! In addition to the squash, coconut milk and red pepper add sweetness to the soup, while the curry paste and ginger add some spice. The peanut butter blends beautifully with both the sweet and spicy flavors of the other ingredients. Topping it off with peanuts gives the soup a nice crunch, too!
Thai Butternut Squash Peanut Soup
Thai Butternut Squash Peanut Soup (adapted from tasteofhome.com) Total Time Required: 5 hours 30 minutes, Prep Time: 25 minutes, Slow Cooker Time: 5 hours, Yields: 1-1/2 quarts, Makes: 8 servings
Ingredients:
- 1 pound butternut squash, cubed & peeled, about 3 cups
- 13 – 14 ounce can coconut milk
- 1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped- 1 cup vegetable stock
- 1/2 cup peanut butter
- 3 tablespoons lime juice
- 2 tablespoons red curry paste
- 4 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- chopped fresh cilantro and chopped salted peanuts for serving
Directions:
In a 4- or 5-quart slow cooker, combine the squash, coconut milk, red pepper, onion, stock, peanut butter, lime juice, curry paste, garlic, soy sauce, gingerroot, salt & pepper. Cook, covered, on low until squash is tender, about 5 – 6 hours.
Add the ingredients to the slow cooker.
Puree the soup using an immersion blender.
Use a wand blender to puree the soup.
Turn the slow cooker to high and cook for another 5 – 10 minutes until the soup is heated through. Garnish individual servings with cilantro and peanuts, if desired.
Soups on!
There’s a spectacular blend of flavors in this soup! ~Linda
Thai Butternut Squash Peanut Soup (adapted from tasteofhome.com) Total Time Required: 5 hours 30 minutes, Prep Time: 25 minutes, Slow Cooker Time: 5 hours, Yields: 1-1/2 quarts, Makes: 8 servings
Ingredients:
- 1 pound butternut squash, cubed & peeled, about 3 cups
- 13 – 14 ounce can coconut milk
- 1 medium sweet red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 cup vegetable stock
- 1/2 cup peanut butter
- 3 tablespoons lime juice
- 2 tablespoons red curry paste
- 4 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- chopped fresh cilantro and chopped salted peanuts for serving
Directions:
In a 4- or 5-quart slow cooker, combine the squash, coconut milk, red pepper, onion, stock, peanut butter, lime juice, curry paste, garlic, soy sauce, gingerroot, salt & pepper. Cook, covered, on low until squash is tender, about 5 – 6 hours.
Puree the soup using an immersion blender. Turn the slow cooker to high and cook for another 5 – 10 minutes until the soup is heated through. Garnish individual servings with cilantro and peanuts, if desired.