Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 sweet onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1/4 cup peanut butter
  • 4 cups low-sodium vegetable broth (plus more if needed)
  • 1 cup heavy cream
  • 6 cups diced butternut squash (raw or roasted)
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon ground nutmeg
  • 1/3 teaspoon ground cinnamon
  • Freshly ground black pepper
  • Chopped fresh cilantro
  • Dried cranberries
  • Drizzle of cream

Instruction

  • Peel and dice the butternut squash, measure, and set aside. If you have time, you can mix it with two tablespoons of olive oil, some salt, and pepper and roast it at 400 degrees F for about 30 minutes. This step will add extra flavor.
  • In a large pot over medium heat, add the olive oil. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
  • Next, stir in the peanut butter for about 30 seconds.
  • Add the cubed squash, salt, and remaining vegetable broth. Stir well until combined.
  • Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the pumpkin is fork-tender.
  • Then, add cinnamon, nutmeg, black pepper. Taste and adjust.
  • Add the cream and stir to combine.
  • Using a ladle, transfer the soup carefully into a blender, make sure the blender is heat resistant. If needed, do this in batches, careful not to overfill the blender. Blend on LOW speed until completely smooth. You can also use an immersion blender, to blend the soup directly in the pot.
  • Add the soup back to the pot, taste, and adjust for salt and black pepper. If needed, thin out the soup with a bit more broth.
  • Serve the soup topped with cilantro, dried cranberries, and a drizzle of heavy cream.