Autumn Gold Peanut Soup Recipes

Steps:

• Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
• Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
• In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cumin.
• Cook, stirring occasionally until onion is transparent.
• Add sweet potato, apple, chicken broth, apple juice, cinnamon and salt and pepper to taste.
• Cover and bring to a boil.
• Reduce heat and simmer until sweet potato and apples are tender, about 20 minutes.
• Add peanut butter and stir until melted.
• Puree soup in fool processor or blender until smooth.
• Return to pan and heat through.
• To serve, ladle soup into warm bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

Steps:

• Place a 6 quart pot over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes. Remove the bacon to a paper-towel lined plate or rack. Pour off all but 3 tablespoons of the bacon fat.
• Decrease the heat to medium and add the onions to the pot. Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes. Add the broth, peanuts and thyme. Increase the heat to high, and bring to a boil. Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer. Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes.
• Turn off the heat and puree the mixture with a hand-held stick blender until smooth. Add the milk, vinegar, salt and pepper and puree until combined. Turn the heat back to medium and cook until warmed through, 5 to 7 minutes. Garnish with the reserved bacon and serve immediately.
• Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
• Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
• Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
• *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
• approximately 4 pounds in shell and 2 pounds out of shell

Steps:

• Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

Steps:

• Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
• Saute the chopped onion in the oil with the spices and bay until onion is translucent.
• Add the carrot and celery and the squash water.
• Cover and simmer until carots are tender.
• REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

Steps:

• Gradually add the milk to the peanut butter, stirring constantly until it is a smooth paste.
• Then gradually add the vegetable stock.
• Add the rest of the ingredients.
• Heat thoroughly for about 10 minutes.
• Serve.