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Roasted Garlic Butternut Squash Soup with Peanut Butter

January 11, 2013

Roasted Garlic butternut squash soupI’ve been having a lot of fun crowd-sourcing recipe ideas lately. This pumpkin pizza came from suggestions on my Facebook wall, as did today’s soup recipe.

Together, we are a very smart bunch.

To me, cooking is a lot more than making food edible, or even delicious. It’s part of the rhythm of my home, of the way I live. Wake, cook, wash dishes. When I’m stressed, I cook. When I’m sad, I cook. When I’m grateful, I cook. When I’m really tired, I order Chinese.

Hey. I’m human.

Anyway, thank you to Evelyn for the cayenne and ginger idea, and to Sarah for suggesting garlic. I love cooking with and for you!

Roasted Garlic Butternut Squash Soup with Peanut Butter
One thing I love about soup recipes is how forgiving they are. Measurements can be loose, spices can be added to taste. Get creative!
1 medium/large butternut squash, unpeeled
5 big cloves garlic, unpeeled
2 Tbl. olive oil
1/4 cup peanut butter
1/2 tsp. ground ginger
1/4 tsp. cayenne
4 cups vegetable broth
1 tsp. salt (may need more or less depending how salty your broth is)

Preheat oven to 375F. Split your squash lengthwise and remove seeds. Cut away stem and base. Place face down in a baking dish. Add 1/4″ water and cover with foil. Place garlic cloves in a foil packet with olive oil. Seal and place next to baking dish in oven.

Bake at 375F for 45 min. Remove garlic, set aside. Bake squash for an additional 30 min or until skin is soft and easily pierced with a fork.

Transfer squash to a food processor and blend well. Skin should be soft enough to blend right in. Peel garlic cloves. Add garlic and peanut butter to squash and blend.

Transfer to large pot. Mix in broth, spices and salt. Heat through and adjust seasonings.