Recipe: Peanut Squash Soup

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I tried this recipe for the first time last weekend, and I cannot believe how incredibly easy it is to make. Not to mention soups freeze beautifully so you can double the recipe and prepare this meal even more easily by pulling it out of your freezer on a busy weeknight. It goes well with whole-wheat biscuits, which can also be made and frozen in advance. I do want to give you a fair warning though that our children did not like this recipe for some reason…but the adults loved it so much that we thought we should share it anyway!
Peanut Squash Soup from 100 Days of Real Food

4.7 from 3 reviews
Peanut Squash Soup
Serves: 5-6
Adapted from Cooking Light Magazine
  • 1 tablespoon peanut oil
  • 4 cups (1/2 inch) cubed peeled butternut squash
  • 1 cup chopped onion
  • 2 tablespoons minced garlic (about 6 cloves)
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 3 – 4 cups chicken stock/broth (depending on how soupy you like it)
  • ¾ cup peanut butter
  • 2 tablespoons tomato paste
  • Crushed red pepper, to taste
  • ½ cup chopped fresh cilantro
  1. Heat peanut oil in a large saucepan over medium-high heat.
  2. Add squash and next 5 ingredients (through coriander) to pan.
  3. Sauté for 5 minutes or until onion is tender.
  4. Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
  5. Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).
  6. Sprinkle with cilantro and serve.
* Sub vegetable stock to make this vegetarian.
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