Curried Peanut Squash Soup

The warm bowls swirl with curry and cayenne

To learn more about this recipe, see our related story, Ladle Fingers, in Tasting Table D.C. 

Curried Peanut Squash Soup

Adapted from Sara Polon, Soupergirl, Washington, D.C.

Yield: 4 servings

Cook Time: 45 minutes


1 tablespoon canola oil

1 medium yellow onion, thinly sliced (about 2 cups)

1 tablespoon curry powder

1½ teaspoon ground cumin

¼ teaspoon cayenne pepper

2 garlic cloves, finely chopped

Kosher salt

4 cups vegetable broth

1 large butternut squash--peeled, deseeded and coarsely
chopped (about 2 cups)

1 cup peeled, shredded carrot (about 3 carrots)

¾ cup sliced green onion (about 4 to 5 onions)

6 tablespoons creamy peanut butter

¼ cup finely chopped flat-leaf parsley

1½ cups cooked brown rice

1 lime, quartered

Cilantro, for serving



1. In a medium stockpot set over medium heat, warm the canola oil. Add the yellow onion and cook until tender, about 7 to 10 minutes. Stir in the curry powder, cumin, cayenne and garlic and season with salt. Cook for 1 minute, stirring constantly.

2. Add the broth, squash and carrots and bring to a boil. Cover, lower the heat and simmer until the squash is tender, about 20 minutes.

3. Add the green onions, peanut butter and parsley and season with salt. Add the rice and serve warm with the lime wedges and cilantro.


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