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December 16, 2012

Recipe for butternut squash, peanut and chipotle soup {gluten-free}

Butternut squash, peanut and chipotle soup: African flavors with a hint of Mexico.

Yes, I know, in just a few days the solstice will signal the arrival of infinitessimally more daylight, a few seconds a day, though it won't be obvious to... well, to anyone except my optimistic husband Ted, at least for a few more months. I do not get through the longest, darkest nights of winter with a camping lamp plastered to my forehead. I cook my way through, with soup: rich, thick, sweet and almost always a bit spicy. This butternut squash, peanut and chipotle soup hits all the marks. It's creamy, yet dairy-free, and gluten-free, too. Most important, this African-inspired soup will make you forget all about the darkness and the cold. You'll be too busy licking your lips.

Butternut squash, peanut and chipotle soup, from The Perfect Pantry.

Butternut squash, peanut and chipotle soup

From the pantry, you'll need: onions, olive oil, chipotle pepper in adobo, garlic, ground cumin, peanut butter, honey or agave nectar, chicken stock.

Serves 4-6.

Ingredients

2 tsp olive oil
1 red onion, peeled and cut into chunks
1-1/4 lb cubed peeled butternut squash
1 chipotle pepper in adobo, diced, plus 1-2 tsp adobo sauce (to taste)
2 garlic cloves, roughly chopped
2 tsp ground cumin
2 Tbsp peanut butter
3 cups chicken stock (homemade or low-sodium store-bought)
1 Tbsp honey or agave nectar, or more, to taste
Black pepper, to taste

Directions

In a Dutch oven or heavy stock pot, heat the oil over low heat. Add the onion, and sauté, stirring occasionally, for 3 minutes, until quite soft and just beginning to brown.

Stir in the cubed squash, and cook for 3-4 minutes, until the squash starts to brown here and there. Then, stir in the chipotle pepper, garlic and cumin. Stir everything together, and add the peanut butter. Stir again, and cook for 1 minute or until the peanut butter begins to melt.

Pour in the chicken stock, raise the heat to high, and bring the soup to a boil. Then, reduce heat to simmer, cover the pot, and cook for 25 minutes, until the squash is very soft.

Remove the pot from the stove, and purée with an immersion blender (let the soup cool for a few minutes, then blend in a food processor, in batches if necessary). Return the pot to the stove, taste, and season with honey and black pepper.

Serve hot. Can be made ahead and frozen.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Butternut squash, apple and vadouvan soup
Squash, sweet potato and carrot soup
Winter squash panzanella
Vegan butternut squash and chickpea stew
Salmon chipotle chowder with orzo and corn

Other recipes that use these pantry ingredients:
Chipotle chili butternut squash soup, from Food Blogga
Mexican spiced butternut squash soup with beans and corn, from Andrea Meyers
Peanut butter hummus, from Dula Notes
Peanut butter chicken slow cooker recipe, from A Year of Slow Cooking
West African groundnut stew, from Everybody Likes Sandwiches

Comments

Wow - I've been wondering how I might plus up the usual butternut squash soup. Peanut and chipotle will certainly get people's attention! Beautiful, mouth watering photo, too!

I am a big fan of butternut squash soup. Adding peanuts and chipotle, I am thinking I found me a new favorite soup. I just added this one to my recipe box ;-)

TW, thanks so much. You will love the kick of smoke from the chipotles in this soup.

Stephanie, this has become my new favorite, too.

I love butternut squash soup when it's not overly sweet, and this sounds perfect. Love the way you have spiced it up!

Lydia
this is just heavenly.
love the smoke addition.

Kalyn, I'm not crazy about super-sweet squash dishes (though my husband loves them). I'd much rather have spicy any day.

Vanillasugar, if we get the snow they're forecasting for this afternoon, I hope you'll get a pot of this going on the stove.

So appealing! Maybe tomorrow, maybe with some apples?

I love the vibrant color! I want to incorporate more vegetarian dishes into my diet this winter, so I’ll definitely be trying out this one. Thanks!

This look so incredibly creamy and flavorful - the perfect dinner-in-a-bowl on a cold winter night!

Susan, apples in the soup, or on the side?

Neel, the color is glorious!

Kelly, I do love soups that are creamy, but don't have any cream in them. Without cream, the soup freezes really well.

Yum! what a great combo. AND made a little thinner - could be a sauce to some grilled chicken, made a lot thicker could be a spectacular dip for pita chips!! Just a thought....

Apples in the soup, lighten the texture? Sometimes I find winter squash soups thick on the tongue, and the nut butter would reinforce that....?

I love butternut squash soup, so this recipe sounds interesting :)

Carol, I like the way you think. Yes, it's the combination of flavors that's a winner, and there are lots of ways to use them.

Susan, I don't know about apple, but some lime might do the trick for you?

Shannon, if you love butternut, you will love this soup, I'm sure of it.

Made the soup and the whole family enjoyed it! First time user of the immersion blender!! We added crushed dry roasted peanuts on top! Added a nice touch! Thanks Lydia

Ileen, chopped peanuts on top would be lovely. And hurray for your new immersion blender. I predict you will love making blended soups now.

This is by far the best squash soup I've ever had! that being said, I didn't have peanut butter so I subbed peanut sauce instead which made the soup a little thinner I think than it would've been with peanut butter. Also, after tasting, I added bit of curry powder to round out the flavors. Just lovely!

Anyone know the nutritional information?

I just made this soup and it is delicious but I was a little heavy handed with the adobo. What could I do to this to tone down the heat a little. I plan to freeze it and serve it as a small soup appetizer at Thanksgiving. thank you so much

Sandi, try adding apple cider, or applesauce!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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