Recipe: Peanut Squash Soup

Pin It

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 2 reviews

Peanut Squash Soup
Serves: 5-6
 
Adapted from Cooking Light Magazine
Ingredients
  • 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
Instructions
  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.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

56 comments to Recipe: Peanut Squash Soup

  • Leanne

    My husband and I loved this soup. Our toddler even ate it, which surprised us. I did not have peanut oil, so I used coconut oil. Otherwise, I followed the recipe. The blend of favors reminded us a little of Thai food. The soup is so rich though, we plan to serve it over rice next time. Thanks so much for the recipe!

  • Serena

    You have many recipes with milk (whole milk for you), but I drink almond milk. Could I use almond milk in these recipes and still have them come out ok? Smiles…. Love your website!

    • Assistant to 100 Days (Amy)

      Hi Serena. Many readers have had success substituting almond or coconut milk for dairy. I use both regularly in my cooking/baking because of a dairy sensitivity. ~Amy

    • Zack

      Serena,

      I, too, drink almond milk, and this recipe turned out great with it. I have also been using goat’s milk with some of the recipes and it works fine as well.

  • Lindsay

    Oh. My. God. That’s all I can say! This soup is delicious! I just made this with your whole wheat biscuits. I didn’t need much, just a ladle-full and one biscuit! I’m glad to have leftovers :) Will definitely be making this again soon once my frozen batch runs out! Absolutely love your blog. Can’t wait for your cookbook to come out!

  • Zack

    I rarely like soup, but I have to say this was really good! I made a few changes–I used my organic vegetable bullion cubes in place of the chicken stock, almond milk in place of regular, and I also added chicken because I had TONS leftover from another of your recipes. I will definitely make this again and do as another user said and put it over rice because it is so rich.

  • 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.
    Thanks!

  • 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~!

Leave a Reply

  

  

  

Rate this recipe (optional):