Peanut and Squash Soup

The peanut butter squash soup is my all time favorite. It's only due to my love for weird food combinations that I decided to make it for the first time (I was not a big fan of either squash or peanut butter back then, but 2 minuses are usually equal to 1 plus, right?) and was it ever yummmy. I think I will never have enough of this one...... I should make it for supper today!!!!!

Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard. 

Image from Cooking Light

 1 1/2 tsp peanut oil

4 cups (1/2-inch) cubed peeled butternut squash

1 cup chopped onion

2 tbsp minced garlic (about 6 cloves)

1/2 tsp salt

1/2 tsp ground cumin (I've put the whole spoon and added more once the soup was ready)

1/4 tsp ground coriander (I've put the whole spoon and added more once the soup was ready)

4 cups vegetable stock

3/4 cup reduced-fat creamy peanut butter

2 tbsp tomato paste

1/2 tsp crushed red pepper

1/4 cup chopped fresh cilantro

• Heat oil in a large saucepan over medium-high heat.
• Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. 
• Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. 
• Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
• Yield: 6 servings (serving size: about 1 cup)

Broccoli Rabe, Butternut Squash, and White Bean Soup

One of the reasons I like Fall is that I can start making delicious hot soups. The Broccoli rabe soup has a very delicate taste - it makes me think of spring for some reason.

If you are not sure what broccoli rabe is check out Cook's Thesaurus:

broccoli raab aka broccolirab aka broccoli de rape aka rape aka raab aka rapini aka cima di rapa aka choy sum aka Chinese flowering cabbage - this slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter.

This recipe comes from Cooking Light magazine

2 cups (3/4-inch) cubed peeled butternut squash

1 tbsp olive oil, divided

8 oz broccoli rabe (rapini), trimmed

1/2 cup finely chopped onion

1 garlic clove, minced

4 1/2 cups vegetable stock

1 (16 oz) can cannellini beans or other white beans, rinsed and drained

1/4 tsp salt

• Preheat oven to 450°.
• Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat. Bake at 450° for 25 minutes or until lightly browned. Set aside.
• Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
• Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
• Yield: 4 servings (serving size: 1 3/4 cups)