Butternut Squash or Pumpkin Soup
- 1 medium sugar pumpkin, skinned and cubed, or one large butternut squash
- Oil
- 2 medium onions, chopped
- Garlic to taste
- Stock (vegetable, chicken, or beef)
- I can (14 ounces) Unsweetened coconut milk
- 2+ tablespoons peanut butter
- 2 bay leaves
- Salt, pepper, and chili to taste
- Seasonings: cardomom pods, cloves, or cumin
- In a stock pot cook the onions and garlic in oil until soft. Add the pumpkin, coconut milk, and stock until pumpkin pieces are covered. Add the peanut butter and all the spices and simmer until thick and mushy. Remove bay leaves and cardamom before serving. You can also put the soup in the blender for a smoother consistency.
- Serve with Cilantro-Yogurt Topping.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/butternut-squash-or-pumpkin-soup/
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