Our company’s name is an homage to college grads everywhere, since so many eked by on peanut butter in an effort to save and pay for their college education. Now, those college grads are putting their degrees to work, and many are cooking at home more due to the pandemic.
In this new series, we’ll spotlight one of our favorite peanut butter recipes each month. Some will be sweet, some will be savory, and some will be a little bit of both.
Looking for a fun new fall recipe to try out at home this week? This slow-cooker Thai butternut squash peanut soup is sure to do the trick.
Let’s get started, shall we?
Here’s what you need to succeed:
- 3 cups cubed peeled butternut squash
- 1 can (13.66 ounces) light coconut milk
- 1 medium sweet red pepper, finely chopped
- 1 medium onion, finely chopped
- 1 cup vegetable stock
- 1/2 cup chunky peanut butter
- 3 tablespoons lime juice
- 2 tablespoons red curry paste
- 4 garlic cloves, minced
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Chopped fresh cilantro and chopped salted peanuts
Here’s how to make the magic happen:
In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.
Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender.
Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.
Test Kitchen Tip:
Stir in cooked pork or shrimp to turn this into a main dish soup.
This brightly colored soup provides you with your total daily dose of vitamin A thanks to the butternut squash and red pepper.
3/4 cup: 181 calories, 12g fat (4g saturated fat), 0 cholesterol, 470mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 fat.