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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Real Food School Lunches II
Since I see this soup is not recommended for children, perhaps it should not have been on the meal plan menu
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.
My kids love it, too! It just depends on your children’s preferences. I think it was a perfect recipe for the meal plan!
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!!!