Hailing from Senegal, the mildly spicy, slightly sweet Peanut Squash Soup would be well complemented by a side of stewed collard greens or Swiss chard.
1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups fat-free, less-sodium chicken broth
3/4 cup reduced-fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro
How to Make It
Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
Absolutely delicious, different, inexpensive, and, aside from dealing with the squash, easy to do. I have made this many times and pretty much follow the recipe, although I make one addition: I think adding 1/2 t. sugar really boosts the flavor without making it overtly sweet. I also use regular peanut butter and regular chicken broth. Next time I may take suggestions here and double the cumin/coriander. I highly recommend using fresh squash because frozen squash will disintegrate on you, unless you are just going to puree it anyway. I like having the chunks of squash to chew on.
YUM! This was fabulous! I followed the recipe, but simply took a potato masher to it before serving. The end result was thick with a few bits and chunks of squash. Also added a little bit of left over rotisserie chicken just to use it up. Came together quickly and easily with very little work. Husband raved over it and made me promise to make it again soon. It was cheap, easy and unbelievably good. Who knew?
I omitted the garlic and cilantro and used regular peanut butter and homemade turkey stock. Nice flavors, but if I make this again I'll halve the crushed red pepper flakes, because the soup was way too spicy for us.
I like this alot I let it sit on the stove a little longer than the recipe called for, and it actually got thicker. I followed the recipe exactly and used lower sodium chicken broth but still found it slightly salty so added just a tad of water. I served it over some white rice in the bowl. Delicious, healthy, and cheap recipe I will definately make again.
This is a huge hit in our house, and I have used this recipe when I offered it for a silent auction - brought in nearly $140! Always go heavy on the spice. Use low fat peanut butter. Makes great leftovers. Portions listed are too little... always double. Enjoy!
My daughter first made this and it has become a fall/winter staple at our home, served with a salad and bread for a full meal. Everyone LOVES it. I don't add the cilantro because my husband doesn't like it. It is quite flavorful without it.
This was a delicious and easy soup to make. The peanut butter goes great with the butternut squash and the spice and cilantro really add a great punch. I mashed the butternut squash just a bit to give it a creamier consistency, but left some good chunks that gave it great texture. Perfect for a fancy dinner or a casual cold night. Enjoy!