Recipe: Peanut Squash Soup

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

4.5 from 4 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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  • Comments

    1. Lauren |

      Can this all be thrown in a crock pot and cooked that way? Anyone try it? If so how long? Thanks. I love this recipe. Have made this 4x since January~!

    2. Heather |

      I was excited about this soup but I think it called for WAY too much pnut butter. It tasted like peanut butter soup. It did remind alot of a thai pnut sauce so I hope to use the leftovers as a sauce for pasta. I think maybe have the amount of pnut butter and more chicken stock or even milk to thin it out some.

      • Heather |

        *half the amount of pnut butter

    3. Amy |

      Husband and I loved this. Kids not so much. But, ditto Laura, more for me!

    4. Michelle Kreidler |

      This soup was perfect! I served it over brown rice. Oh so yummy!

    5. Eli |

      I made this for the first time. 3 sets of thumbs up in my household. I used coconut oil (I didn’t have peanut oil on hand). I also used an immersion blender once it was cooked. It turned out very creamy. Served with wheat biscuits. Very nice dinner.

    6. Kim |

      So yummy! We didn’t really measure and didn’t have butternut so used acorn squash- i also accidentally put too much crushed red pepper so countered with more tomato paste. It works!!!

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