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Squash Peanut Butter Soup

Squash Peanut Butter Soup
On a cool fall or winter evening, when you need a comforting meal, nothing hits the spot like a cozy soup recipe. A fall favorite, butternut squash shines brightest when used as a base for a rich, warming soup!
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  1. 3/4 cup Naturally More Peanut Butter with Extra Protein
  2. 1 1/2 tsp. peanut oil
  3. 4 cups (1/2-inch) peeled, cubed butternut squash
  4. 1 cup chopped onion
  5. 1 tbl minced garlic
  6. 1/2 tsp each salt, ground cumin, crushed red pepper
  7. 1/4 tsp ground coriander
  8. 4 cups of vegetable broth
  9. 2 tbl tomato paste
  1. Heat peanut oil in a large saucepan over medium high heat. Add squash, onions, garlic and spices and sauté until onion is tender (about 5 minutes).
  2. Add broth, peanut butter and tomato paste, stirring well to combine. Bring to a boil.
  3. Reduce heat, simmer uncovered, 10 minutes or until squash is tender.
  4. Chill in fridge until cooled slightly and blend to puree.
  5. Re-heat when ready to eat.
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