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Squash and peanut butter soup


1 medium butternut squash, unpeeled

4 cups chicken broth

1 large tart apple, cored, peeled and sliced

1 large onion, quartered

1/2 cup peanut butter

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup cream or half-and-half or milk

3 tablespoons chopped fresh parsley

Cut the squash into 2-inch pieces. Bring the broth to the boil in a large pan. Add squash, apple and onions. Reduce heat and simmer until the vegetables are tender. Stir in peanut butter and spices. Puree the mixture in batches in a blender or food processor until smooth. Return to the pot and stir in the cream. Add more if necessary to achieve the desired consistency. Sprinkle with chopped parsley as a garnish.

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