Creamy Peanut Kabocha Squash Soup
1 medium Kabocha Squash
1/4 cup sour cream
4 cups broth (better than bouillon)
1 small yellow onion
1 red bell pepper
1 green bell pepper
2 garlic cloves
1 tsp coriander seeds
1 tsp cumin seeds
1 heaping tbsp fresh thyme
1/2 cup creamy natural peanut butter
1 tbsp tomato paste
1 - 15oz can of crushed tomatoes
2 inches of raw ginger
1/2 cup cilantro
1 tsp salt
1/4 cup raw or roasted peanuts, chopped
- Chop onion and bell pepper into medium pieces. Cut kabocha squash into 1 -1.5 inch cubes.
- Heat the oil in a Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened.
- Add the tomato paste, ginger, garlic, cumin, coriander, and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant. Add the squash and stir to coat.
- Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, for about 20 minutes, until the squash is so tender it breaks apart easily.
- Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves and sour cream.
- Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture.
- Serve with ground jalapeño paste, topped with chopped peanuts and more cilantro leaves.