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Spicy Peanut Soup with Butternut and Collard Greens

I’m busting out the winter squash, I just can’t wait any longer! Butternut squash has been popping up at the farmer’s market for a few weeks now and seeing as though I have about a million things I want to make with it between now and the end of its growing season, I’m just going to go ahead and get started. This Spicy Peanut Soup is jam packed with fall favorites, like butternut, sweet potato, and collard greens plus it has a subtle kick of heat that we just can’t get enough. Brace yourself because cozy vibes are coming your way! 

{{ The recipe and post for this Spicy Peanut Soup with Butternut and Collard Greens was made in partnership with the Christopher Kimball for Kuhn Rikon. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

A handmade black bowl in the shape of an octagon. The bowl is filed with multi-colored quinoa and peanut stew with collards. The bowl is topped with chopped peanuts, cilantro, and a lime wedge. The bowl is sitting on top of a linen napkin on a weathered wooden table top. There is a small bowl of chopped cilantro on the table next to the bowl.

In my opinion there is no food more comforting than a bowl of soup. Giant bowls of this Spicy Peanut Soup are exactly what we will need to warm us all up after those long, crisp evenings at the ball field with the kids, but unfortunately, soups like this aren’t known for being the fastest meal to whip up in the kitchen.

A great soup takes time for the flavors to marry and mingle together and after a long day of work and extra curricular activities with the kids I just don’t always feel like I have the energy or stamina to start from scratch that late in the evening. 

A handmade black bowl in the shape of an octagon. The bowl is filed with multi-colored quinoa and peanut stew with collards. The bowl is topped with chopped peanuts, cilantro, and a lime wedge. The bowl is sitting on top of a linen napkin on a weathered wooden table top. There is a small bowl of chopped cilantro and a big silver bowl of lime wedges on the table next to the bowl. There is a woman in a denim button down shirt with a linen apron tied around the waist holding a silver DUROTHERM® Hold and Serve soup pot.

That’s where my newest cookware obsession comes in!

Allow me to introduce you to Kuhn Rikon’s brand new Durotherm double-walled cookware! Thanks to the genius of kitchen guru Christopher Kimball (You may know him from Milk Street) and Kuhn Rikon, hearty soups like this one are now attainable any night of the week, EVEN nights when we are held up at the ball field until late in the evening.

How does it work? The Durotherm lets me start our dinner late in the afternoon before I pick up the kids from school, turn off the heat, and hit the ball fields without any time pressure. That’s because Durotherm can finish cooking even after I turn off the stove. Durotherm’s hotplate is specifically designed to harness the power of residual heat. Plus, Durotherm keeps food hot for up to 2 hours, so when I return home from all of that running around, our meal is ready to serve, no reheating necessary. This stress-free way of cooking not only locks in vitamins, minerals and flavors it is guaranteed to save me time and energy.

A handmade black bowl in the shape of an octagon. The bowl is filed with multi-colored quinoa and peanut stew with collards. The bowl is topped with chopped peanuts, cilantro, and a lime wedge. The bowl is sitting on top of a linen napkin on a weathered wooden table top. There is a small bowl of chopped cilantro and a big silver bowl of lime wedges on the table next to the bowl. There is a woman in a denim button down shirt with a linen apron tied around the waist is taking the lid off of a DUROTHERM® Hold and Serve soup pot.

Another thing I really LOVE about the Durotherm Hold and Serve is that its handles stay nice and cool while my soup is bubbling away inside, so I don’t have to worry about anyone’s hands getting burned in the process of cooking, transferring, or serving the soup. I definitely can’t say that for other cookware I’ve tried to go from stove to table with. 

Besides my beloved Durotherm Hold and Serve, Christopher Kimball teamed up with Kuhn Rikon to create an entire line of kitchenware products that are designed with you and me, the everyday cooks, in mind. Whether you are in the market for the perfect serving spoon or a new all-purpose grater for the kitchen, they’ve thought of pretty much everything.

A woman is ladling a vibrant spicy peanut soup over a pile of tricolored quinoa in a black bowl. She has a denim button down shirt and a linen apron tied around her waist. The soup pot is placed on an ole weathered wooden table top and there is another prepared bowl of soup on the table. There are also 2 smaller bowls on the table. One has lime wedges in it and teh other has chopped cilantro.

If you’ve made this Spicy Peanut Soup with Butternut and Collard Greens or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

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A handmade black bowl in the shape of an octagon. The bowl is filed with multi-colored quinoa and peanut stew with collards. The bowl is topped with chopped peanuts, cilantro, and a lime wedge. The bowl is sitting on top of a linen napkin on a weathered wooden table top. There is a small bowl of chopped cilantro on the table next to the bowl.

Spicy Peanut Soup with Butternut and Collard Greens

  • Author: This Mess Is Ours
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: stovetop
  • Cuisine: soup

Description

This stew has it all! It’s rich and hearty with just a bit of heat, just the way we like it. This stew makes a BIG batch, but it freezes great for fast and easy homemade meals during the week all season long.


Ingredients

2 tablespoons olive oil 

1 small red onion, diced

1 jalapeno, minced

3 cloves garlic, minced

1 large sweet potato, cubed

1 medium-sized butternut squash , peeled, seeds removed, diced

1 (14-ounce) can fire roasted tomatoes

1 (14-ounce) can light coconut milk

1 1/2 cups vegetable broth

1 tablespoon tomato paste

1 1/2 teaspoons coarse kosher salt

2 teaspoons Madras curry powder

1/2 cup chopped roasted salted peanuts, plus more for garnish

1/4 cup creamy peanut butter

2 cups shredded collards, stems removed

1 tablespoon apple cider vinegar

to serve: minced cilantro, lime wedges, and chopped peanuts


Instructions

Heat the olive oil in the DUROTHERM® Hold and Serve, without the heat retaining hot plate, over medium heat. Once heated through add the onion, jalapeño, and garlic. Sauté until fragrant and the vegetables are slightly softened, about 3 minutes.

Add the sweet potatoes and the butternut squash to the pan, stirring to combine. Cook for 2-3 minutes. 

Add the canned tomatoes, coconut milk, vegetable broth, tomato paste, salt, curry powder and peanuts. Simmer for 8-10 minutes until the sweet potatoes and squash are just fork tender. Remove from the heat. 

Stir in the creamy peanut butter until melted and then add in the collards and the apple cider vinegar, stirring to coat. Place the DUROTHERM® Hold and Serve on its heat retaining base with the lid on. The soup will continue to cook slowly, softening the sweet potatoes and squash, and keeping the soup warm for up to 2 hours. 

When ready to serve ladle soup into bowls and top with minced cilantro, lime wedges, and chopped peanuts. 


Notes

If you are making this soup in something other than a DUROTHERM® Hold and Serve you will want to cook the soup for up to 12-15 minutes  until the sweet potatoes and squash are fork tender. Then add in the peanut butter and collards, stirring to coat. Cook for 2-3 minutes more until the collards are wilted. Stir in the apple cider vinegar and serve immediately with minced cilantro, lime wedges, and chopped peanuts.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.