Julianne wrote:

> I am fascinated by the peanut soup recipe and am tempted to try it this
> weekend. Has anyone ever made it or something similar?
>
> j
> "Becca" > wrote in message
> ...
>
>>Where I live the weather is beginning to turn cool. I guess it's soup
>>time.
>>
>>http://www.joyofsoup.com/
>>
>>Becca
>
>
>

I'm going from memory, so YMMV.

Cook peeled, seeded chunks of winter squash in enough chicken stock or
water to cover (you can use frozen squash if you're looking for "quick,"
or you can use canned pumpkin) until it's heated through and soft. Add
a dollop of butter. Puree in food processor, blender (be careful, it's
hot stuff!), or with stick blender. Salt and pepper to taste. Add a big
dollop (not very scientific, is it? -- maybe four or five tablespoons)
of peanut butter, either creamy or with peanut chunks, and blend
further. Add enough half and half to thin to souplike consistency, and
bring to a simmer. Salt and pepper to taste. Serve garnished with
chopped chives or scallions and chopped peanuts; you may also want to
put a glop of sour cream or yogurt cheese in each bowl. It's delicious,
especially with some good, dense bread, sweet butter, and a glass of
Chardonnay!

Cheers!
Peg