Peanut Butter and Squash Soup

Soup

A soup with African roots that is quick and easy to make. This golden Peanut Butter and Squash Soup has a slightly sweet, warm and nutty flavor.

By Marinka
December 26, 2021

Combining peanut butter and squash in a soup may not be your first choice, but this PB & S is worth trying. It’s nothing like a eating peanut butter on a sandwich, obviously, you will taste peanuts, but not in a overwhelming way.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

  • Butternut squash
  • Peanut butter – The type of peanut butter you use does not make a huge difference. By using the creamy peanut butter, you obviously end up with a smoother soup, but you may prefer a crunch and then the coarsely ground peanut butter is a better choice. Since this soup will go through a blender it may all turn out smooth anyway. You can also opt for a low fat peanut butter, but again not a huge difference. This recipe for 2 uses only 1/3 cup of peanut butter and thus not much fat is involved.
  • Onion
  • Garlic paste
  • Peanut Oil
  • Cumin
  • Coriander
  • Chili powder
  • Cayenne pepper (optional)
  • Stock – chicken or vegetable
  • Tomato paste
  • Bean sprouts (optional) – or cilantro or parsley

How to Make Peanut Butter and Squash Soup

Step 1 – Heat peanut oil in a Dutch oven over medium heat and add the peeled and cubed squash, onion, garlic paste, salt, cumin, coriander, and chili powder and cayenne pepper for a little heat and saute for approx. 5 minutes or until the onion is tender and translucent.

Step 2 – Add stock, peanut butter, and tomato paste and stir to combine.

Bring to a boil, reduce heat and simmer for 10-15 minutes until squash is tender.

Step 3 – Once the squash is tender, you’ll have 3 ways to finish the soup:

  1. Leave the squash as it, divide over plates or bowls and garnish with bean sprout, cilantro or parsley.
  2. Make the soup smooth by using an immersion blender and again use the same garnish.
  3. Scoop some of the squash cubes out of the soup before you blend it, then add the chunks back in and garnish.
  • Garnish with parsley or bean sprouts.

Other Soup Recipes with Squash to Try

Peanut butter and Squash Soup
Peanut Butter and Squash Soup
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Peanut Butter and Squash Soup

Author: Marinka
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Soup
Cuisine: African, American
Servings: 2 people
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Ingredients
 

  • 1 teaspoon peanut oil
  • 1 pound butternut squash, peeled and cubed
  • 1/2 onion, chopped
  • 1 teaspoon garlic paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • cayenne pepper (optional)
  • 3 cups stock, vegetable or chicken
  • 1/3 cup peanut butter, smooth
  • 2 tablespoons tomato paste
  • salt & pepper
  • bean sprouts, parsley, cilantro (garnish)

Instructions
 

  • Heat the peanut oil in a dutch oven over medium heat and add the squash, onion, garlic paste, salt, cumin, coriander, and chili powder and saute for approx. 5 minutes until the onion is tender and translucent.
  • Add stock, peanut butter, and tomato paste and stir to combine.
  • Bring to a boil, reduce heat and simmer for 10-15 minutes until squash is tender.
  • With a slotted spoon, take some of the squash cubes out of the soup and set aside. Puree the rest with a immersion mixer until smooth.
  • Add salt and pepper if needed. Divide soup over 2 plates or bowls. Divide cubes over the 2 dishes and garnish with bean sprouts.

Nutrition

Calories: 421kcal | Carbohydrates: 46g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Sodium: 2335mg | Fiber: 9g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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