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Butternut Squash or Pumpkin Soup

Butternut Squash or Pumpkin Soup

Contributed by Kristina Sweet

Adapted from Spicy Peanut and Pumpkin Soup by Yewande Komolafe: nyti.ms/2StJSXj. 

Yield: Around 2 quarts of soup

 

INGREDIENTS

  • 2 tablespoons olive oil or vegetable oil
  • 1 medium onion, peeled and diced (about ¾ cup)
  • 1 medium butternut squash (2–2 ½ lbs.) or pie pumpkin (at least 3 lbs.) peeled, de-seeded and coarsely chopped into 2-inch chunks
  • 4 cloves garlic, coarsely chopped
  • 1 1-inch knob of fresh ginger, peeled and coarsely chopped (at least ½ oz.)
  • ½ habanero or jalapeño chile, de-seeded (Use a whole chile if you prefer a spicier soup!)
  • 3 cups vegetable or chicken stock (If making stock from scratch, include the squash peels.)
  • ¼ cup unsweetened peanut butter OR 6 tablespoons tahini
  • 1 13.5 oz. can coconut milk OR 1 ¼ cup half-and-half
  • 1 tablespoon honey or maple syrup (optional)
  • Fresh lemon or lime juice (optional)
  • Salt and pepper

OPTIONAL GARNISHES

  • Sliced green onions or chives
  • Toasted squash or pumpkin seeds
  • Crème fraîche or yogurt

INSTRUCTIONS

In a stock pot, heat oil over medium-high heat. Add onion and sauté for two minutes, stirring frequently. Season with salt and pepper. Add garlic, ginger, and habanero or jalapeño and continue to sauté for an additional 2 minutes, or until the onions begin to brown.

Add the butternut squash or pumpkin and sauté for an additional minute or two. Add the stock and bring to a simmer over high heat. Reduce heat to low, cover, and simmer until the squash is completely cooked through and soft. Remove chile for a less spicy soup.

OPTIONAL: Clean the squash or pumpkin seeds and toast with a bit of olive or vegetable oil in a 300-degree oven until browned.

Remove soup from heat and stir in the peanut butter (or tahini) and coconut milk (or half-and-half). Puree soup until completely smooth. Adjust seasoning to taste and whisk in optional honey or maple syrup and/or lemon or lime juice if desired. Serve with one or more optional garnishes and fresh bread.

PRESSURE COOKER INSTRUCTIONS: Sauté aromatics and squash or pumpkin as directed above in pressure cooker. After adding stock, cook on high pressure for 8–10 minutes.