My wife makes a pot of this probably 3-4 times a month all during the cold seasons. It is simple, dependable, and nourishing. And, if you use frozen or pre-cubed squash, the whole thing is about 5 minutes of prep. We tend to use butternut, but you can use any winter squash, really – including the pumpkin “guts” leftover from carving your jack o’ lantern.
This soup has enough flavor to stand on its own. You can add some texture and protein with a sprinkle of crunchy roast pumpkin seeds, or mix in some cubed tofu or a cup of frozen peas. More flavor? It accommodates warming spices nicely. My wife and I both like Moroccan Berbere powder, but any good yellow/red curry will be fine.
What else to add? A few stalks of celery? Some parsnip? Sure, why not. Soups are by nature imprecise – and very forgiving.
Makes about 2 quarts
- 1 medium-large butternut squash, equivalent to:
- ~3-4 cups already cubed + peeled
- ~2 pounds already cubed + peeled
- 1 15-oz can chickpeas, drained
- 2-3 cloves garlic, peeled + chopped
- 1 Tbsp olive oil or coconut oil
- ¼ C peanut butter
- Salt and pepper to taste
- 3-4 C water or stock
- Optional: 1 tsp – 1 Tbsp Berbere spice
- Sautee garlic in the oil until soft and fragrant
- Add cubed and peeled squash, and soften slightly over medium heat, stirring so it doesn’t stick.
- Add canned beans, optional Berbere, and enough liquid to cover. Bring to a boil, then reduce to a simmer. Cook until the squash is fork-tender.
- Add peanut butter, and then blend with an immersion blender or a regular blender.
- Test for salt. Serve