“We both have so much in common. We both love soup. And we love the outdoors. We love snow peas, and talking, and not talking. We could not talk or talk forever, and still find things to not talk about.”
What better way to drop a quote from one of my favorite movies, Best In Show, than announcing the birth of a new feature on this here old bloggy blog?
Features have been a long-standing goal for me, but you know how it is – life always seems to get in the way, of even the best laid plans.
As the weather gets colder and the nights longer, I thought it would be a great time to add a new feature with one of the most heart warming of dishes… the mighty soup. I love soup. It’s filling, it’s easy. One pot can last for days, and it always seems to bring smiles.
So you glance at the picture, you glance at the recipe… you think – you’ve gotta be in the wrong place. This can’t be Someone Left the Cake Out In the Rain… this seems healthy, vegan and vegetarian friendly, and chalk full of nutrients and goodness! You’re not lost dear friends. Even I am capable of laying off the cream and meat for a heart warming soupy soup.
This is a great recipe adapted from Soupergirl in Washington, D.C.. The curry and spice are everything nice, and the peanut butter offers a creaminess you’d swear was only available in dairy form. The cilantro and melt in your mouth squash are a match made in stockpot heaven. You’ll swear this isn’t healthy, and you’ll feel right at home. 🙂
So get pumped, get cozy, and get back here every Sunday night, (after you’ve yelled your face off all day… the football and all) where I’ll be bringing all sorts of soups, and helping your hibernation time get a little bit more inviting.
Curried Peanut Squash Soup
1 tablespoon canola oil
1 medium yellow onion, thinly sliced (about 2 cups)
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 garlic cloves, minced
4 cups vegetable broth
1 large butternut squash – peeled, deseeded and coarsely chopped (about 2 cups)
1 cup peeled, shredded carrot (about 3 carrots)
1 cup sliced green onions (about 4 to 5 onions)
6 tablespoons creamy peanut butter
3 tablespoons chopped cilantro, plus more for garnish
1 1/2 cups cooked brown rice
1 lime, quartered
In a medium stockpot set over medium heat, warm the canola oil. Add the yellow onion and cook until tender, about 7 to 10 minutes. Stir in the curry powder, cumin, cayenne and garlic and season with salt. Cook for 1 minute, stirring constantly.
Add the broth, squash and carrots and bring to a boil. Cover, lower the heat and simmer until the squash is tender, about 20 minutes.
Add the green onions, peanut butter and cilantro and season with salt. Add the rice and serve warm with the lime wedges and additional cilantro.