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Peanut Squash Soup

Adapted from Cooking Light Magazine

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 people
Course: Soup , Dinner
Cuisine: American

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

    Cup of Yum
  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.

Notes

  • * Sub vegetable stock to make this vegetarian.
  • Nutrition Facts Peanut Squash Soup Amount Per Serving Calories 256 Calories from Fat 126 % Daily Value* Fat 14g22%Saturated Fat 2g13%Sodium 749mg33%Potassium 749mg21%Carbohydrates 27g9%Fiber 4g17%Sugar 7g8%Protein 11g22% Vitamin A 10095IU202%Vitamin C 32.2mg39%Calcium 76mg8%Iron 1.9mg11% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 256
  • Calories from Fat 126
  • % Daily Value*
  • Fat 14g
  • 22%
  • Saturated Fat 2g
  • 13%
  • Sodium 749mg
  • 33%
  • Potassium 749mg
  • 21%
  • Carbohydrates 27g
  • 9%
  • Fiber 4g
  • 17%
  • Sugar 7g
  • 8%
  • Protein 11g
  • 22%
  • Vitamin A 10095IU
  • 202%
  • Vitamin C 32.2mg
  • 39%
  • Calcium 76mg
  • 8%
  • Iron 1.9mg
  • 11%