Fact or Fiction: Last spring, I sent in my registration materials for the NWFBP (NorthWest Food Bloggers Picnic) and was rejected! Their response letter gave one sole reason: I had never featured a photo of butternut squash soup.
Eventually, I decided to right this wrong, and mildly adapted a recipe from The Food Network via some Nova Scotian firefighters, so you know there was potential. There’s only so many ways you can go with butternut soup, but with the assistance of my precious Vita-Mix, that half a jar of peanut butter sitting around, and locally based, Thai and True curry paste, it was totally to my liking.
Yellow Curry, Peanut Buttery, Butternut Squashy Soup
(adapted from The Food Network CA)
- 1 stalk of celery, chopped
- ½ yellow or sweet onion, roughly chopped
- 1.5-2 cups of slightly mashed, roasted butternut squash (from 1 small squash, or half a large one, or canned)
- 1 tablespoon peanut oil
- 3 cloves of garlic, minced
- Pinch of crushed red pepper flakes (use more if you like more heat!)
- 1 teaspoon of yellow curry paste (I use Thai and True)
- 1/2 teaspoon sea salt, more to taste
- Dash of freshly ground black pepper, more to taste.
- 3 cups of vegetable broth
- 1 cup light coconut milk
- ½ cup peanut butter, chunky or creamy
- 1 teaspoon agave nectar
- 1 teaspoon lemon juice
- In a large sauce pan or stockpot, sauté the chopped onion and celery in the peanut oil for 5-7 minutes on medium heart, until they begin to soften.
- Add the crushed red pepper and garlic, sauté an additional 2 minutes, stirring often. Lower the heat if needed.
- Add the curry paste, salt and pepper; stir well.
- Stir in the peanut butter, broth, roasted squash and light coconut milk.
- Turn the heat up, bring to a boil, turn the heat low and simmer covered for 30 minutes.
- Use an immersion blender to puree to your liking, or slowly, carefully transport to a blender and puree till smooth.
- Return to pot, stir in agave and lemon juice.
- Serve with additional salt and pepper, if desired. Enjoy.