This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Kwanzaa Squash and Peanut Soup
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- #48172
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 large sweet potatoes
3 pounds cooked squash (can use frozen)
5 cups chicken or vegetable stock
1/2 cup creamy peanut butter
1/4 cup butter
salt and pepper
scallions (optional)
sour cream (optional)
chopped peanuts (optional)
directions
Peel, chunk, and boil the sweet potatoes until chunks are easily pierced with a knife (maybe 20 minutes), then drain.
Over a medium flame, add potatoes to mashed (i.e. defrosted or cooked) squash and add stock and butter, stirring to incorporate all ingredients. Bring to a simmer.
Mix peanut butter with a cup of the hot soup in a small bowl, then return mixture to the soup pot. Add salt and pepper to taste.
If you like, top each bowlful with a dollop of sour cream, a few slices of chopped scallion and/or some chopped peanuts. Easy and yummy!
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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