Friday, May 3, 2013

Golden African Peanut-Squash Soup

We got to eat the first freshly picked food item from the garden this year recently.  Fresh, green, and wonderful chives to garnish our soup.  I am SO ready for this season.  I am craving fresh green things for my plate.

The recipe is based off one from one of our Moosewood cookbooks, but modified as we tend to do.  Moosewood called it West African Peanut Soup.  Thus, with my modifications I call is Golden African Peanut-Squash Soup.

Golden African Peanut-Squash Soup

2 C onion, chopped
1 T veg oil
1/2 t ground cayenne pepper
1 t fresh ginger, grated
2 C carrots, chopped
3 C winter squash, chopped
1 C potatoes, chopped
4-6 C veg stock
2 C tomato sauce
1/2 C peanut butter
1 t sugar
Chives, chopped for garnish

Saute onion in oil until just translucent.
Stir in the cayenne and ginger.
Add carrots and saute a few more minutes.
Mix in stock, potatoes, and squash and bring to a boil.
Reduce and simmer until the vegetables are tender, about 15 minutes.
Using a blender puree the vegetables and cooking liquid with the tomato juice. 
Return to pot and stir in peanut butter until smooth.
Taste for sweetness which varies depending on the sweetness of the carrots and squash.  If its not sweet enough naturally add just a little sugar at a time until you're satisfied and the sweetness enhances the other flavors.
Reheat the soup gently, adding more stock or juice for a thinner soup.
Serve topped with chopped chives.
If you don't have chives the soup is still good, but I must say they really, really add to it.

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