Butternut Spinach Soup

A few weeks ago, I had about half of a roasted butternut squash languishing in my fridge, just begging to be made into soup.

I also had the rather sad-looking remains of a tub of baby spinach. It wasn't bad, per se, but it definitely needed to be used quickly.

So what's a hungry girl to do? Make soup, of course! I dreamed this up while walking home from the library with Bug. You can't go wrong with winter squash and spinach, right? This soup was creamy and delicious; the nutritional yeast and peanut butter added (vegan) cheesiness and a slightly nutty flavor that was not in the least bit overpowering (it didn't taste like peanuts at all!).

Curry powder completed the deal.  I almost always add curry powder to regular butternut squash soup (trust me, it's amazing!), and it was definitely vital here.

I've made this soup a couple of times now, with several different kinds of winter squash, and it's been delicious every time!

 

Butternut Spinach Soup 

1 c broth or water
2 c cooked butternut squash chunks
4 c spinach
½ tsp onion powder
½ tsp garlic powder
1 tbsp nutritional yeast
1 tbsp peanut butter
½ - 1 tsp curry powder
salt/pepper to taste

Warm broth in a medium pan; add other ingredients and heat until spinach has wilted. Then toss the whole thing in a blender (or use an immersion blender) and blend until smooth. Add curry powder to taste; mine is hot curry powder, so I didn't add that much, but you might want to add more if yours is milder.  Taste and add additional curry powder if desired, plus salt and/or pepper to taste.

Serves 2-3.  Or 1, if you're feeling particularly gluttonous.


This post is shared at the Special Holiday Edition: Healthy, Happy, Green & Natural Party Hop.