This recipe from Just Food calls for pumpkin, but I’d guess you could use a similar amount of any winter squash.
- 4 cups organic chicken or vegetable broth
- 1 quart jar organic pumpkin chunks, drained or 4 cups raw pumpkin chunks
- 2 Tablespoons grated fresh ginger, or 1 Teaspoon organic ground ginger
- 3 cloves organic, local garlic, smashed and minced
- ½ Teaspoon crushed red pepper flakes
- ¼ cup creamy organic peanut butter, unsalted
- 2 Tablespoons rice vinegar
- 2 Tablespoons finely chopped organic scallion (white and tender green parts)
- ¼ cup finely chopped fresh cilantro
- 1/3 cup Organic coconut milk or organic whole milk, ideally pasture fed
- In a large saucepan, combine the broth, pumpkin, ginger, garlic, and crushed red pepper. Bring to a boil over medium-high heat, stirring occasionally.
- Decrease the heat to low; cover and simmer until the pumpkin is very tender, 20 to 30 minutes.
- Remove the pumpkin chunks; allow the cooking liquid to continue to simmer.
- Working in batches with a blender or food processor, or using an immersion blender, puree the pumpkin with a little of the cooking liquid to make a smooth, thick paste. Return the pumpkin to the saucepan; whisk to blend.
- Stir in the peanut butter, vinegar, scallion, and 1 tablespoon of the cilantro. Cook, stirring occasionally, until the soup returns to a boil, 5 to 8 minutes. Stir in the milk.
- Serve immediately, sprinkling each serving with a little of the remaining 3 tablespoons of cilantro.
Adapted from “The Feast Nearby” by Robin Mather