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:
- Leave the squash as it, divide over plates or bowls and garnish with bean sprout, cilantro or parsley.
- Make the soup smooth by using an immersion blender and again use the same garnish.
- 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
Pin Recipe FacebookIngredients
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.