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Peanut-Butternut Soup

This is a delicious, if somewhat unusual, soup. You can use any sweet winter squash or pumpkin. This is a great place to use extras from you CSA share like kale or collards, roasted green chiles, bell peppers or green beans.


About 3 heaping cups of butternut squash, cut into large chunks

1 bell pepper or 2 roasted peeled green chiles, diced

1/2 onion, diced

1 inch ginger, grated

1 tablespoon curry powder

Enough water or vegetable broth to cover all ingredients

1 tablespoon oil

1/4-1/3 cup chunky peanut butter (not the kind with sugar)

Salt and pepper to taste


Heat the oil in a large soup pot over medium high heat. Stir in onion, ginger, bell pepper and curry. Cook until fragrant. Add squash and cover with water or broth. Bring to a boil and cook for about 30 minutes until squash is tender and falling apart (add greens or green beans about half way through, if using). Remove one cup of soup from pot and blend together with peanut butter. Return mixture to pot and mix well. Season with salt and pepper. If you want a creamy soup, blend in batches to desired consistency. Otherwise, smash squash with a potato masher or wooden spoon to thicken broth. Garnish with roasted peanuts and fresh herbs, if desired.

Submitted by Sara Jones, Tucson CSA