Peanut Butter and Squash Soup
A soup with African roots that is quick and easy to make. This golden Peanut Butter and Squash Soup has a slightly sweet, warm and nutty flavor.
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Servings: 2 people
Ingredients
- 1 teaspoon peanut oil
- 1 pound butternut squash peeled and cubed
- 1/2 onion chopped
- 1 teaspoon garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- cayenne pepper (optional)
- 3 cups stock chicken or vegetable
- 1/3 cup peanut butter smooth
- 2 tablespoons tomato paste
- salt & pepper
- bean sprouts, parsley, cilantra (garnish)
Instructions
- Heat the peanut oil in a dutch oven over medium heat and add the squash, onion, garlic paste, salt, cumin, coriander, and chili powder and saute for approx. 5 minutes until the onion is tender and translucent.
- Add stock, peanut butter, and tomato paste and stir to combine.
- Bring to a boil, reduce heat and simmer for 10-15 minutes until squash is tender.
- With a slotted spoon, take some of the squash cubes out of the soup and set aside. Puree the rest with a immersion mixer until smooth.
- Add salt and pepper if needed. Divide soup over 2 plates or bowls. Divide cubes over the 2 dishes and garnish with bean sprouts.
Nutrition
Calories: 421kcal | Carbohydrates: 46g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Sodium: 2335mg | Fiber: 9g | Sugar: 15g
Nutrition information is automatically calculated, so should only be used as an approximation.
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