A soulfull twist on the classic Fall favorite. The stars of this show are my two secret ingredients (I know it sounds weird, but don’t judge until you try it): peanut butter & bacon. Seriously. This is my most prized recipe. If I ever ended up on a cooking show and had to cook one thing, this would be it. The peanut butter really enhances the nutty flavor of the squash and the bacon adds a more savory taste to what is naturally a very sweet vegetable. And regardless, peanut butter and bacon is always a winning combination if you ask me, but feel free to leave out the bacon if you’re a vegetarian. Full disclosure: I cheat by using plain butternut squash soup (which is basically pureed butternut squash, and when eaten alone I think tastes a lot like baby food) rather than roasting a whole butternut squash, because it’s easy and saves a lot of time. Feel free to substitute roasted butternut squash if you have the time.
2 tbsp vegetable oil
1 lg. (or 2 small) onions, diced
2 cloves garlic, minced
2 lg. carrots, sliced
A few potatoes, chopped into med. sized pieces
A few slices of bacon, cooked & torn into small pieces
½ tsp cumin
½ tsp ground black pepper
½ tsp salt + extra to taste
a couple dashes of red pepper flakes (optional, if you’d like to spice things up)
1 32 oz. container of plain butternut squash soup (feel free to roast a whole butternut squash and use this instead)
2 c. vegetable or chicken stock
2 tbsp. heavy cream (optional, for those of you who like creamier soups, I think it’s just fine without it though)
1 c. creamy or crunchy (your choice!) peanut butter
Heat the oil in a large pot. Add the diced onions and cook until translucent. Then add the garlic, carrots, potatoes, bacon, cumin, pepper & salt, cooking for a few more minutes until the veggies soften. Then add the liquids: butternut squash soup, chicken or vegetable stock, and heavy cream (optional if a creamier soup is desired), followed by the peanut butter. Simmer for about 25 minutes, stirring occasionally, then enjoy!
Do you have a fall favorite recipe you love? Share below!