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
Ingredients
- 1 tablespoon peanut oil
- 4 cups butternut squash, peeled and cubed (1/2")
- 1 cup onion, chopped
- 2 tablespoons garlic, minced (about 6 cloves)
- ¼ teaspoon salt
- ½ teaspoon cumin, ground
- ¼ teaspoon coriander, ground
- 3 cups chicken broth, (depending on how soupy you like it)
- ¾ cup peanut butter
- 2 tablespoons tomato paste
- crushed red pepper, to taste
- ½ cup cilantro, fresh, chopped
Instructions
- Heat peanut oil in a large saucepan over medium-high heat.
- Add squash and next 5 ingredients (through coriander) to pan.
- Sauté for 5 minutes or until onion is tender.
- Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
- Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).
- Sprinkle with cilantro and serve.
Recipe Notes
* Sub vegetable stock to make this vegetarian.
Nutrition Facts
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Since I see this soup is not recommended for children, perhaps it should not have been on the meal plan menu
My kids love it, too! It just depends on your children’s preferences. I think it was a perfect recipe for the meal plan!
Perhaps you can simply sub with something your children would like. She didn’t say YOUR children would not like it, only that her’s did not. Mine did, however.
As written I felt like the recipe was lacking something. So I started with doubling the amount of tomato paste. Then I took someone’s idea of it being more like a Thai sauce and added a few dashes of fish sauce and some soy sauce. I added garbanzo beans like someone suggested as well. Then it was yum!
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!!!
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.
This soup was perfect! I served it over brown rice. Oh so yummy!
Husband and I loved this. Kids not so much. But, ditto Laura, more for me!
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.
*half the amount of pnut butter
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.
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/butternut-and-nut-butter-soup-recipe
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~!
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
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??
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?
Hi Michaela. That is not something we have tried but it may work. Please let us know if you try. ~Amy
My kids didn’t care for this either, more for me! Loved it with the cilantro, reminded me of Thai or Vietnamese food. Thanks!
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!
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.
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!
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!
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.
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
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!