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.
Prep Time20 minutesmins
Cook Time10 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1teaspoonpeanut oil
1poundbutternut squashpeeled and cubed
1/2onionchopped
1teaspoongarlic paste
1/2teaspoonsalt
1/2teaspoon cumin
1/2teaspooncoriander
1/2teaspoonchili powder
cayenne pepper (optional)
3cupsstockchicken or vegetable
1/3cuppeanut buttersmooth
2tablespoonstomato 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.