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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
Adapted from Cooking Light Magazine
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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
- red pepper flakes to taste
- ½ cup cilantro fresh, chopped
Instructions
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Heat peanut oil in a large saucepan over medium-high heat.
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Add squash and next 5 ingredients (through coriander) to pan.
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Sauté for 5 minutes or until onion is tender.
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Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
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Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).
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Sprinkle with cilantro and serve.
Recipe Notes
* Sub vegetable stock to make this vegetarian.
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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~!
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
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
Husband and I loved this. Kids not so much. But, ditto Laura, more for me!
This soup was perfect! I served it over brown rice. Oh so yummy!
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.
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!!!
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!
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!