Our friends and work neighbors Mark and Elliot run The Curious Palate, a casual neighborhood joint that serves up grass-fed burgers, outstanding fries and a variety of revolving soups and salads. Our blood runs thick with their insanely delicious fish tacos and short rib stew, but the latest curiosity to entice our palate is their peanut-laced butternut squash soup. Mark and Elliot are as generous with their recipes as they are with their helpings and let us publish with delicious soup! Garnish this with dried cranberries, a handful of roasted peanuts, a few chives and a bit of olive oil for a punch of flavor and texture. This recipe makes 4 medium servings, so feel free to double it up for a larger crowd.
- 2 large Butternut squash, peeled and cubed
- 1 quart Vegetable broth
- 1 large Yellow onion
- 1/2 tsp Ground cardamom
- 1/2 tsp Ground nutmeg
- 2 stalks Celery
- 1 large Carrot
- 2 Tbsps Peanut butter
- 2 Tbsps Kosher salt
- 4 ounces Butter
- Place the cubed squash on a cookie sheet and drizzle with vegetable oil. Cover and roast at 375°F until tender (about 35 minutes).
- Finely dice the onions, carrots and celery.
- Melt a bit of the butter in a large saute pan and sweat the onions and celery, followed by the carrots and the broth, cooking until the carrots are tender.
- Place all cooked ingredients in a blender and pulse until smooth.
- Taste and adjust with salt and pepper, adding a bit more broth if needed.
- Serve warm with dried cranberries, a few peanuts, some chives and a bit of olive oil for garnish.
Keywords: Butternut Squash Soup