The other day I had one kabocha squash left over from the market in October. Yes, you read that right. This is the first time it has lasted so long! I cut it in half and roasted it in the oven. The taste was still very good. Apparently, someone had taken the time to wax it or at least it seemed that way since it lasted so long.
Anyway, I gave the dog a little of it because she really likes squash and I heard that squash settles their stomach. So I thought what the heck and threw in a spoonful of peanut butter for good measure. I tasted it just because I am a little crazy like that. It was delicious. I thought I need to experiment with this later.
It definitely needed some type of acid to balance it out. I thought the limes would be perfect with it. Kind of reminds me of an African Yam and Peanut soup. Its a little simpler. I thought of throwing in some coconut milk but wanted to keep it more light. The peanut butter in it was already adding a few calories.
I am recording it on the blog because we liked it that much and I want to remember what I did. It really didn't need any more flavor. It had enough just like this but I imagine some cumin or if you like cilantro, it would be a welcome addition.
Kabocha Peanut Soup
4 cups kabocha or butternut squash puree,
2 large cloves garlic, minced
1/2 cup crunchy peanut butter
juice of 4 limes
3- 4 cups chicken broth, depending on the thickness you desire
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne (or more if you like a little more heat)
Mix everything but the peanut butter and bring to a boil. Add the peanut butter, it wont take long to melt once the mixture is hot. Simmer 20 minutes and serve.