Isabelle Boucher

Maple Peanut Butter & Butternut Squash Soup

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Peanut butter and squash might not seem like the most obvious flavor pairing, but it works beautifully in this golden-orange soup – especially when it’s Mighty Maple peanut butter, which adds a hint of sweet maple syrup that enhances the natural sweetness of roasted butternut squash.My first instinct was use curry paste as the spicing in this soup, but I decided to travel a little further along the Silk Road to settle on a traditional Moroccan blend instead. Known as ras el hanout, this aromatic mix of warm spices combines with a dash of Spanish-style smoked paprika to give this otherwise humble soup a distinctly exotic twist.

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

Maple Peanut Butter & Butternut Squash Soup


Maple Peanut Butter & Butternut Squash Soup ingredients - Peanut Butter & Co. Mighty Maple Peanut Butter

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.

Maple Peanut Butter & Butternut Squash Soup - Tumble onto a foil-covered baking sheet, and roast in preheated oven

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.

Maple Peanut Butter & Butternut Squash Soup - sauté onion in remaining 1 tablespoon oil

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.

Maple Peanut Butter & Butternut Squash Soup - 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.

Maple Peanut Butter & Butternut Squash Soup - process the soup until smooth and pureed

Maple Peanut Butter & Butternut Squash Soup

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Maple Peanut Butter & Butternut Squash Soup, 9.0 out of 10 based on 1 rating

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29 Responses to Maple Peanut Butter & Butternut Squash Soup

  1. Lauren says:

    Pumpkin soup topped with spiced pecans!

  2. Emily says:

    Carrot Soup (with peanut butter, of course!)

  3. Melissa says:

    A curried chickpea soup!

  4. Camilla says:

    Black bean soup + peanut butter sounds intriguing. I might have to give that a try.

  5. Rita says:

    I would try it w/ a roasted acorn squash soup…I think that slightly sweet/salty combo would be delicious!

  6. Francisco says:

    A creamy Thai-style chicken soup!

  7. Alyssa says:

    Hmm maybe a lentil soup?

  8. Amanda J says:

    I would try it in a peanut curry soup with crispy tofu!

  9. Ginger says:

    pretty and fresh for the fall season!

  10. Jen C. says:

    Not really a soup, but I think peanut butter in chili could be a tasty combo!

  11. Erin R. says:

    Maybe some chicken soup topped with bean sprouts and cilantro. Mmm.

  12. Chris says:

    French onion soup! It would be more nutritious and a bit thicker, and I bet yummy! Also cream of potato soup would be one to try.

  13. Keegan says:

    A pumpkin PB turkey chili !

  14. Megan S. says:

    Sweet Potato soup! It would be amazing with peanut butter! I will definitely try it this fall (:

  15. Barb robbins says:

    Beef stew!! My grandmother always had peanut butter as a “condiment” with beef stew, it sounds weird but actually tasty. I have since seen African recipes for beef stew that include “ground nuts” or peanuts.

  16. Juli says:

    Apple and sweet potato soup.

  17. Laura says:

    Chocolate soup (aka super thick hot chocolate)

  18. Mary says:

    Pumpkin soup would go with peanut butter for sure!

  19. Ttrockwood says:

    I would add to a pureed lentil and coconut milk curry soup!

  20. Brittney says:

    I think my Mexican Chicken Soup would be awesome with some The Heat is On! Make it more mole flavored with some smokey heat, and maybe add some cinnamon and cocoa too!

  21. Sarah says:

    Anything with thai curry flavors – maybe a corn chowder?

  22. Deanna says:

    Chicken stew with peanut butter and fall veggies

  23. Minxi says:

    A thai curry soup would be great with peanut butter!

  24. Michelle Mertic says:

    Great question. I would love to try PB with tomato or chicken wild rice. I love peanut butter!!!

  25. Rachel Narowski says:

    I would definitely pair peanut butter with a pumpkin soup or a Thai noodle soup, depending on my mood for sweet or savory!

  26. Lala says:

    I would def try this soup! It just Sounds delish!

  27. nikole kler says:

    not exactly sure how, but something hot, like the thai, with ginger in there too. oh, and tofu 🙂

  28. Brianne W says:

    i would make an apple pumpkin soup with pb&co’s cinnamon raisin peanut butter! it would be sweet and cinnamon-y with a surprise of raisins! delish!

  29. Jennifer Hudson Mosher says:

    I use Burt’s Bees in a pumpkin and sweet potato bisque!

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Maple Peanut Butter & Butternut Squash Soup