Butternut Squash and Mushroom Peanut Butter Soup
Gluten-free, vegetarian, could be vegan [if you’re into that sort of thing…] All measurements are fairly approximate. I was just throwing stuff together that sounded good.
Giant butternut squash, peeled and chopped into two-inchish chunks
3 small onions, sliced up nice and thin
3 portobella caps, sliced up pinky-sized and then in halfish.
1/2 C peanut butter
3/4 C apple or pear cider
1/4 C milk
palmful of curry powder
palmful kosher salt
palmful ground black pepper [white or pink would be lovely, too]
I mix the seasonings together and keep them in a bowl next to the stove. You’ll probably end up using all of it by the end.
Whack the squash chunks on a baking sheet with a couple teaspoons of olive oil, a bunch of the spice mixture. Roast at 350 degrees, stirring a few times, until knife tender. Turn off oven and let it chill while you do other stuff.
The other stuff: in a heavy pot with a lid or dutch oven, caramelize the onions in 2ish teaspoons of olive oil. Season with more of the spice mixture. Once onions are nice and browned, add the ‘shrooms, a bit of the cider, and the milk. Add the rest of the spices, and let the mushrooms get all soft and squishy while you are doing more Other Stuff.
The other other stuff: In a large food processor, puree half of the squash, drizzling in some of the cider as you go to help things smooth out. Dump into the pot with the mushrooms and onions. Puree the second half of the squash with the peanut butter, again adding the cider. Once that’s all smooth and creamy, add it to the pot and stir in the rest of the cider.
Let things hang out for a bit on low heat. If making earlier in the day, just leave it on the stove until you’re ready to serve or take it to your potluck.
Goes really well with bread, or a grilled cheese sandwich with apple and honey.