My wife makes a pot of this probably 3-4 times a month all during the cold seasons. It is simple, dependable, and nourishing. And, if you use frozen or pre-cubed squash, the whole thing is about 5 minutes of prep. We tend to use butternut, but you can use any winter squash, really – including the pumpkin “guts” leftover from carving your jack o’ lantern.

This soup has enough flavor to stand on its own. You can add some texture and protein with a sprinkle of crunchy roast pumpkin seeds, or mix in some cubed tofu or a cup of frozen peas. More flavor? It accommodates warming spices nicely. My wife and I both like Moroccan Berbere powder, but any good yellow/red curry will be fine.  

What else to add? A few stalks of celery? Some parsnip? Sure, why not. Soups are by nature imprecise – and very forgiving. 

Makes about 2 quarts

Ingredients

• 1 medium-large butternut squash, equivalent to:
  • ~3-4 cups already cubed + peeled
  • ~2 pounds already cubed + peeled 
• 1 15-oz can chickpeas, drained
• 2-3 cloves garlic, peeled + chopped
• 1 Tbsp olive oil or coconut oil
• ¼ C peanut butter
• Salt and pepper to taste
• 3-4 C water or stock
• Optional: 1 tsp – 1 Tbsp Berbere spice

Directions

1. Sautee garlic in the oil until soft and fragrant
2. Add cubed and peeled squash, and soften slightly over medium heat, stirring so it doesn’t stick.
3. Add canned beans, optional Berbere, and enough liquid to cover. Bring to a boil, then reduce to a simmer. Cook until the squash is fork-tender.
4. Add peanut butter, and then blend with an immersion blender or a regular blender.
5. Test for salt. Serve