Recipe

Peanut Butter Butternut Soup Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 1 month ago Rich velvety soup full of flavor, very easy to make and yet always a hit with my guests. I like a toasted pumpernickel crouton as a garnish and a drizzle of basil chive oil. Prep:20m Cook:80m Servings:8	Notyourmomm
	rich velvety delicious fall harvest company ready holiday soup

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Ingredients

1/2 stick of unsalted butter

4 cups of frozen butternut squash, thawed

2 cups of cooked roasted peeled sweet potatoes, mashed

1 cup of smooth peanut butter

6 cups of chicken stock

1 teaspoon of freshly ground black pepper

1 teaspoon of salt

1/2 cup of olive oil

one handful of of chives

one handful of fresh basil, stemmed

big crunchy pumpernickel croutons homemade seasoned with salt and toasted in butter

Directions

Bake the sweet potatoes for one hour at 400 degrees.

Cool, peel and mash.

Heat butter in bottom of heavy sauce pan.

Add squash, sweet potatoes, peanut butter, stir well.

Add stock, season with salt and pepper.

Cook over very low heat about 15 minutes.

Meanwhile blend the chives and basil with oil in blender, add enough oil to make it drizzle consistency but not runny, add a tsp of salt to the oil and whiz to keep it blended.

Serve soup with crouton and top with a swirl of green oil.

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Comments

kukla 2 years, 1 month ago said:
This sounds excellent, NYM -- and I like the idea of your pumpernickel crouton & flavored oi too! Thanks for the post!

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