And a very happy Monday to ya!
If I had to choose the Fooduzzi recipe that we make the most, it would have to be these Thai Peanut Burrito Bowls.
It’s one of those old standbys that will always satisfy. I mean, it’s a dinner full of peanut butter. How could it not be the most perfect go-to meal ever?
But remember in that post that I said that the Thai Peanut Sauce that tops the bowls is “drinkable”? Well, I made it slurpable. And holy moly is it my new favorite thing EVER.
Seriously, I’m planning on making this soup every day. And that’s probably because I’m having a moment with soup. I was never a huge soup fan in the past. I liked chili, cream of broccoli, and tomato, but that’s pretty much it.
Now I’m swimming in soup, sitting here having made two giant batches of the stuff in two days. I was inspired to try my hand at the soup game after making Cookie & Kate’s Creamy Butternut Squash Linguine with Fried Sage last week. omg was it amazing. It seriously hit the spot, but the process of making the sauce was ridiculously similar to making butternut squash soup.
And then I started thinking about adding some of my favorite flavors from those Thai Peanut Burrito Bowls into a butternut squash soup, and it was pretty much game-over from there.
This soup is so so simple to make and it only requires a handful of ingredients! Ingredients that I almost always 100% have on hand at all times.
We’ll sauté up some butternut squash (hello, lover), onion, garlic, and ginger (hello, other lover) with a bit of olive oil until the onions are soft and sweet. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly “Butternut and Ginger Soup” because it was so warming and sweet and savory and perfect.
But then I opted to add some peanut butter, and it pretty much turned my life upside down.
Yes, we’re adding peanut butter to soup. And yes, it’s amazing. Because I have peanut butter in one form or another every single day, it makes sense that it would also make an appearance at the dinner table. In addition to being so gosh-darn delicious, the peanut butter mellows out the ginger and garlic a bit, and the flavors really play together beautifully. It’s a glorious flavor to behold.
I can’t believe I’m this excited about soup. I feel like soup is a rather lame thing to be super jazzed about, but alas, that’s where we are.
I mean, it’s peanut butter in soup. How can one not be completely and super jazzed about that?
Thai Peanut Butternut Squash Soup
|Prep:||Cook:||Yield: serves 2-3||Total:|
This Thai Peanut Butternut Squash Soup is loaded with healthy ingredients like ginger, garlic, and peanut butter, and it's a comforting vegan & gluten free fall meal!
- 3 cups diced butternut squash
- 1 medium vidalia onion, diced
- 3 large cloves garlic, minced or pressed
- 2-3 Tbsp. chopped and peeled ginger*
- 2 Tbsp. olive oil
- salt + pepper
- pinch red pepper flakes
- 2 cups vegetable broth, plus more if necessary
- 2 Tbsp. natural peanut butter
- 1+ tsp. gluten free tamari or soy sauce
- for topping: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk
- Add butternut squash, onion, garlic, ginger, and olive oil to a large pot over medium heat. Season with a generous amount of salt and pepper, and add a pinch of red pepper flakes if desired. Cook, stirring often, until the onions are translucent, about 10 minutes.
- Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is tender, 10-15 minutes.
- Carefully add contents to a blender (do it in two batches if necessary), and blend until smooth. Add peanut butter and tamari plus additional broth if it needs to be a bit more thin, and blend again. Taste and adjust seasonings and spice as necessary.
- Serve hot with desired toppings. Store in an air-tight container in the fridge.
*If you're a huge ginger fan like I am, definitely go with the 3 Tbsp. chopped and peeled ginger. I loved the warming and slightly spicy bite it gave the soup, especially for the cooler fall nights! If you're not a huge ginger fan, you can start out with 2 Tbsp. You can always add more.
Recipe inspired by Cookie & Kate.
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