Best Butternut Peanut Butter Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP



Slow-Cooker Thai Butternut Squash Peanut Soup image

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BUTTERNUT SQUASH SOUP WITH PEANUT BUTTER



Butternut Squash Soup With Peanut Butter image

I had never considered this combination until I saw Hugh Fearnley-Whittingstall make it. This is the variation I made yesterday. Try it - its an absolute winner!

Provided by SarahEmmm

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 onions, chopped finely (or 1 large)
1 butternut squash, peeled, deseeded and cut into cubes
2 large carrots, peeled and cut into pieces
3 garlic cloves, minced
2 red chili peppers, deseeded and chopped very finely (not super-hot ones, which would overwhelm the soup, you want just the hint of heat)
3 tablespoons vegetable oil
1 teaspoon cumin
2 teaspoons curry powder
salt
ground pepper
2 pints stock (bouillon cubes or powder is fine)
0.5 (8 ounce) jar crunchy peanut butter
1 lime, juice of
mixed seeds, 1 handful (I used pumpkin, sunflower and sesame)
coriander, 1 handful, chopped
6 tablespoons yoghurt (preferably full fat strained Greek, or use soya for vegans)

Steps:

  • Heat the oil gently in a large pan.
  • Add the onion and cook gently until translucent but not brown, stirring occasionally.
  • Add the garlic and chillies, cook for a few more minutes, stirring occasionally.
  • Add the squash and carrots to the pan, stir to mix and cook for a minute or two. You may need to add some more oil to prevent sticking.
  • Stir in the cumin and curry powder.
  • Add enough stock to cover the vegetables: if you are using cubes or powder, use boiling water, which will speed up cooking.
  • Bring to a boil, stirring occasionally.
  • Cover and simmer for 20 minutes until the carrots and squash are soft enough to mush against the side of the pan with a spoon.
  • While the soup is simmering, put the seeds into a dry frying pan and heat until they start to pop. Set aside.
  • Blend the soup until smooth, using a stick blender or liquidiser (you will need to do this in batches if you are using a liquidiser).
  • Add the peanut butter: if you are finishing off a jar as I was, spoon some of the warm soup into the peanut butter jar and swirl it around until everything is well mixed, then tip it into the soup.
  • Add the lime juice and reheat the soup gently. Taste and adjust seasoning as desired.
  • To serve: ladle the soup into bowls, then swirl a spoonful of yoghurt into each bowl. Sprinkle the coriander and seeds over the top.

Nutrition Facts : Calories 305.1, Fat 17.3, SaturatedFat 2.8, Cholesterol 1.9, Sodium 127.4, Carbohydrate 35.8, Fiber 7, Sugar 10.1, Protein 8.1

BUTTERNUT SOUP



Butternut Soup image

Provided by Food Network Kitchen

Number Of Ingredients 12

1/4 cup unsalted butter
3 shallots, thinly sliced
6 cloves garlic, smashed
4 sprigs fresh sage, plus more for garnish
1 tablespoon kosher salt
Freshly ground black pepper
1 medium butternut squash (about 1 3/4 pounds), peeled, halved, seeded and diced
2 cups apple cider or juice
3 tablespoons olive oil
1/2 teaspoon apple cider vinegar
2 tablespoons creme fraeche mixed with 1 teaspoon prepared horseradish
Breadsticks

Steps:

  • Heat the butter in a large pot over medium heat. Add the shallots, garlic, sage and 2 teaspoons salt and season with pepper. Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes. Increase heat to medium-high, add the squash and remaining 1 teaspoon salt, and continue to cook, stirring occasionally, until butter begins to brown and squash is tender, about 12 minutes. Add cider and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove the sage sprigs and set aside to cool slightly.
  • Heat the olive oil in a small skillet over medium high heat. Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds. Transfer to a paper towel-lined plate. Sprinkle with salt. Set aside.
  • Puree the soup in a blender, (work in batches if needed) or with an immersion blender. Return soup to pot and reheat over medium heat. Stir in vinegar and transfer soup to warmed soup bowls. Serve in warmed soup bowls as is or garnished with creme fraeche or sage leaves. Serve with breadsticks.
  • When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Related Topics