Yes, that says peanut butter. And it’s amazing.
I discovered this recipe in one of my favorite cookbooks from one of my favorite living simply bloggers: Jane over at Thy Hand Hath Provided. It’s healthy, frugal, delicious and usually can be made with whatever I have on hand.
My version is just a little different from hers because I am so passionate about my crockpot and our CSA has enough butternut squash to survive Armageddon, so I’m using it in everything. You can adapt this version for the stove and make it a quick meal on a cold winter night as well. To keep it super simple, just buy all your veggies precut at the store. I won’t tell!
Crockpot Peanut-Butter Vegetable Soup (adapted from www.thyhandhathprovided.com)
2 medium carrots, sliced
1 medium onion, diced
3 cloves garlic, minced (or 1 tsp garlic powder)
4 cups water
2 cups diced sweet potato or butternut squash (or a combo!)
1-2 cups chopped zucchini and/or yellow squash (I use my freezer stash)
4 tsp chicken flavored bouillon granules
salt and pepper to taste (about 1/2 tsp each)
1 pint stewed or canned tomatoes, chopped (again, I use tomatoes from my freezer)
1/2 cup creamy peanut butter
Saute carrots, onions, and garlic in 1 tsp butter or olive oil until softened. Transfer to crockpot. Add water, diced potatoes/butternut squash, zucchini/squash, bouillon, tomatoes, salt and pepper. Cook on low 4-6 hours until all vegetables are soft and soup is bubbly. 30 minutes before serving, turn up to high heat and stir in peanut butter. You want to add it last when the soup is already hot so it will dissolve completely.
Serve with bread, salad, or just in a soup mug all by itself and savor.