Full disclosure, folks. I didn’t create this Peanut Squash Soup recipe – I did alter it a bit and adapt for the slow cooker, but I didn’t dream it up. All I know is that the sister of a friend of mine makes this recipe often, and shared it on Facebook. Our family enjoyed it SO much this past weekend that I can’t NOT share it with you guys. I’m sorry I can’t cite the origin of the recipe! Thanks, Karen, for sharing the recipe!
Sunday afternoon soup is not just a tradition in our house, it’s pretty much a pillar in our ethnic culture. Sundays, in the Dutch Christian Reformed household, go like this: up early for church, home from church, coffee – maybe with friends – along with coffee cake or cookies, and then soup and buns.
I’m not gifted in the art of making Dutch Soup (a broth soup with chicken or meatballs), or broth soups in general for that matter, so I tend to stick with soups of the pureed variety. I’m also a sucker for recipes that make use of foods that I already love, so when I came across a recipe for Peanut Butter Squash Soup on a friend’s Facebook page the other day, I knew I had to make it.
Because: Peanut Butter Soup.
It was easily thrown together, worked perfectly in the slow cooker, and was an instant hit with everyone at the table. My children genuinely believed that I was letting them eat Peanut Butter Soup for lunch. Never mind the fact that it was choc-full of healthy stuff like butternut squash, sweet potato, and carrot.
The only thing that you need to be pretty careful about is the peanut butter. You really need to use natural peanut butter; using the run of the mill smooth peanut butter will make your peanut squash soup taste a wee bit too much like dessert than dinner.
- 1 butternut squash, peeled, gutted, & cubed
- 2 medium sweet potatoes, peeled & cubed
- 1 potato, peeled & cubed
- 1 carrot, peeled & sliced into chunks
- 1 tablespoon garlic
- 4-5 bouillon cubes
- 8 cups of water
- 1 cup of natural peanut butter
- Add all ingredients to slow cooker, except for the peanut butter.
- Cook on low for 6-8 hours (or overnight).
- Add peanut butter, puree with an immersion blender, and set the slow cooker to high for an hour or so, if you have time.
- Serve with fresh bread. Put hot sauce on the table for those who like their peanuts with a little kick!
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