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.

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61 comments to Recipe: Peanut Squash Soup

  • Gena

    Hi, I made this soup last night. The only change I made to the recipe was that I used sesame oil to start, instead of peanut, which I did not have on hand.
    Also, before serving, I used beaters and ground up the squash. I thought it might make the dish less foreign to my husband and son.
    My husband gave the dish a thumbs up, and I loved it. We’ll definitely make it again.

  • Laura

    My kids didn’t care for this either, more for me! Loved it with the cilantro, reminded me of Thai or Vietnamese food. Thanks!

  • Michaela

    Could I sub the peanut oil and peanut butter for something else? I am allergic to ALL nuts. Maybe sesame seed oil/sunflower seed butter?

  • Leighanna

    Silly question: I keep reading about freezing soups. I’ve never tried it, so what do you freeze it in? Ziplock freezer bags? Tupperware? I don’t have enough containers to fill them and have them in my freezer a long time – I need them for leftovers! But I would think the bags would be hard to freeze??

  • Assistant to 100 Days (Amy)

    Hi Leighanna. Lisa most frequently freezes soups in individual small mason/jelly jars, so they can be pulled out for kid lunches and such. But, you can freeze in larger wide mouth jars (leaving air at the top for expansion) airtight plastic containers, or freezer bags. Be sure freezer bags are tightly sealed and carefully placed in your freezer. ~Amy

  • 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~!

  • Erin

    I highly recommend. I’ll note that I read the comments and only use 3 tbsp. of nut butter. You can use almond or one of the natural peanut ones. And – obviously- you can omit peppers but I prefer a bit of a kick.

  • 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.

  • Amy

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

  • Michelle Kreidler

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

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