The end result is a slightly sweet, slightly smoky, slightly spicy and entirely satisfying soup to warm you up on a crisp fall day.
Prep time:30 minutes
Cook Time:12 minutes
Total time:42 minutes
Yield: 4 servings
1 butternut squash (2-3 pounds), peeled, seeded and cubed
2 tablespoons olive oil, divided
Salt and pepper
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon smoked paprika
1/2 teaspoon each ground cumin, ginger and turmeric
1/4 teaspoon each ground cinnamon, coriander and cardamom
Dash ground nutmeg
Cayenne pepper, to taste (optional)
4 cups low-sodium chicken broth
1/4 cup Mighty Maple peanut butter
2 tablespoons chopped fresh cilantro (for garnish)
1. Preheat oven to 400°F.
2. In a large mixing bowl, toss butternut squash cubes with 1 tablespoon olive oil, salt and pepper until evenly coated. Tumble onto a foil-covered baking sheet, and roast in preheated oven for 40-45 minutes, or until fork-tender.
3. Meanwhile, in a large heavy-bottomed saucepan set over medium-high heat, sauté onion in remaining 1 tablespoon oil for 8-10 minutes, or until very soft and golden. Add garlic and spices, and sauté for a minute longer, or until fragrant.
4. Stir in chicken broth and roasted squash. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes to let the flavors blend. Stir in peanut butter.
5. Using an immersion blender or food processor, process the soup until smooth and pureed. Check seasoning and adjust with salt and pepper, if necessary. Serve immediately with a sprinkling of fresh cilantro for garnish.