Spicy Peanut Butter Squash Soup

It’s cold outside and a warm bowl of soup always hits the spot on cold winter days. I decided to really turn up the heat and make a Spicy Peanut Butter Squash Soup! As a peanut butter “addict” and lover of Thai food it just seemed right to add spicy peanut butter to a simple butternut squash soup. I could eat soup every night in the winter as it is a go to comfort food and there are so many healthy soups that can be made and enjoyed a million different ways. Looking for a simple soup just topping with some crushed peanuts and dressing up leftover bowls with shredded carrots.

What is your favorite soup?

Spicy Peanut Butter Squash Soup
Makes 4 servings
2 1/2c vegetable stock
3c roasted butternut squash cubes, about 3/4″ cubes
1/4c coconut milk cream, the thick cream part from a can of full fat coconut milk (I like to use So Delicious Culinary Coconut Milk as there is little to no water and I find it is thicker than canned coconut milk)
2 TBSP peanut butter (used Peanut Butter & Co Smooth Operator)
2 TBSP spicy peanut butter (used Peanut Butter & Co The Heat Is On)*
2-3 TBSP chopped peanuts for garnish, optional

*You can omit plain peanut butter and use all spicy but this pretty hot. If you like a lot of spicy you can make it this way and adjust as needed adding more coconut milk. I tried to go middle ground so there is still heat with half and half. If you don’t like spicy food you can use less.

Place roasted squash, vegetable stock, and peanut butter into a Vitamix on the soup setting and blend. Add coconut milk and blend. Pour into bowls and garnish with chopped peanuts or toppings of choice. If not using a Vitamix or blender with a soup setting puree squash and heat squash puree, stock and peanut butter in a pan on the stove top. Whisk in coconut milk. Pour into bowls and garnish with peanuts or toppings as desired. Enjoy!

Looking for more Meatless Monday meal ideas, checkout the Meatless Monday link-up below!