Squash and Peanut soup

This soup was inspired by an African soup that is typically made with sweet potatoes. However, since Squash is readily available in Ontario I used Acorn Squash and enhanced the flavors with spices that are commonly found in the Ethiopian Berbere spice.  This is a recipe for peanut-butter lovers, and will be a hit with children too if you leave out the hot peppers.  We are currently encountering below freezing temperatures here in Southern Ontario so a nice comfort food like soup is always welcome.

This soup is loaded with vitamins and minerals, and has a high protein content....not to mention the awesome flavors!  Pair a cup of soup with your favorite salad, and lunch will be unforgettable.

Ingredients ( for 6 - 8 cups of soup)

6 cups vegetable broth or water
4 cups squash or pumpkin seeded, peeled and cubed ( or sweet potato)
2 large potatoes cubed
1 or 2 dried red chilies with seeds or 1 teaspoon chili powder (optional)
3 -4 cloves garlic smashed and peeled
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon coriander
1/4 teaspoon cardamon powder
1/4 teaspoon pepper
1/4 teaspoon fenugreek powder
1/4 teaspoon clove powder
1/4 teaspoon all spice powder
1/4 teaspoon nutmeg powder
1 heaped teaspoon kosher salt, or to taste

Keep ready
1 can of coconut milk ( about 1 1/2 cups)
1 cup of peanut butter ( crunchy or smooth)

Method

Put all the spices and vegetables in a pot, or pressure cooker, or even a slow cooker .  Add the broth and stir.

Bring to a boil and simmer until all ingredients are soft and cooked ( For the electric pressure cooker I cooked it on the soup setting for 15 minutes.  For a slow cooker cook on low for 2 hours)

Add the coconut milk and bring to a light boil. 

Using a hand held mixer or blender carefully liquefy the soup.

Add the peanut butter and stir till mixed, and reheat the soup.



Garnish with crushed peanuts or fresh coriander if desired when serving.


Approximate nutritional values for 6 servings
calories 425.6/ total fat 27.7 g, contributed wholly from the coconut milk and nut butter/ total carbohydrates 38.9 g/ protein 13.8 g