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.
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
- Butternut squash
- Peanut butter
- Onion
- Garlic paste
- Peanut Oil
- Cumin
- Coriander
- Chili powder
- Cayenne pepper (optional)
- Salt & Pepper
- Chicken stock or vegetable stock
- Tomato paste
- Bean sprouts, cilantro or parsley
How to Make Peanut Butter and Squash Soup
- Heat the peanut oil in a Dutch oven over medium heat and add the squash, onion, garlic paste, salt, cumin, coriander, and chili powder or even cayenne pepper for a little heat and saute for approx. 5 minutes or until the onion is tender and translucent.
- Add vegetable stock (if you want to keep it vegan) or otherwise chicken stock, peanut butter, and tomato paste and stir to combine.
- 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.
- 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.
- Once the squash is tender, and that takes about 10 minutes or less, you 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 until smooth, then add the chunks back in and garnish.
Other Soup Recipes with Squash to Try
Peanut Butter and Squash 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.
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Servings: 2 people
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 chicken or vegetable
- 1/3 cup peanut butter smooth
- 2 tablespoons tomato paste
- salt & pepper
- bean sprouts, parsley, cilantra (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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