Soupergirl's Curried Peanut Squash Soup by Chef Sara Polon | Tasting Table
Prep Time:
Cook Time:
45 minutes
Servings:
4 servings
Ingredients
  • 1 tablespoon canola oil
  • 1 medium yellow onion, thinly sliced (about 2 cups)
  • 1 tablespoon curry powder
  • 1½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • 4 cups vegetable broth
  • 1 large butternut squash--peeled, deseeded and coarsely chopped (about 2 cups)
  • 1 cup peeled, shredded carrot (about 3 carrots)
  • ¾ cup sliced green onion (about 4 to 5 onions)
  • 6 tablespoons creamy peanut butter
  • ¼ cup finely chopped flat-leaf parsley
  • 1½ cups cooked brown rice
  • 1 lime, quartered
  • Cilantro, for serving
Directions
  1. In a medium stockpot set over medium heat, warm the canola oil. Add the yellow onion and cook until tender, about 7 to 10 minutes. Stir in the curry powder, cumin, cayenne and garlic and season with salt. Cook for 1 minute, stirring constantly.
  2. Add the broth, squash and carrots and bring to a boil. Cover, lower the heat and simmer until the squash is tender, about 20 minutes.
  3. Add the green onions, peanut butter and parsley and season with salt. Add the rice and serve warm with the lime wedges and cilantro.