Squash And Peanut Butter Soup
A creamy, flavorful squash and peanut butter soup with warming spices, perfect for a comforting meal that balances sweetness, richness, and savory notes. Ideal for cozy gatherings.
Ingredients
Instructions
- Thaw the frozen butternut squash.
- In a large heavy pot, bring chicken broth to a boil.
- Add the frozen squash to the boiling broth.
- Puree the large onion in a processor or blender.
- Add the pureed onion and unsweetened applesauce to the broth and squash mixture.
- Stir in the peanut butter, curry powder, salt (if using), and pepper (if desired).
- Reduce heat, cover the pot, and simmer for 20 minutes.
- Stir in the cream before serving.
Tips & Substitutions
For a creamier texture, use an immersion blender instead of a regular blender after cooking. If you prefer a lighter soup, substitute Greek yogurt for the cream. To enhance the flavor, consider adding a splash of lime juice or a dash of hot sauce. This recipe can be made with roasted squash for a deeper flavor, similar to what you'd find in other comforting American recipes.
Serving Suggestions
Serve the soup hot, garnished with chopped peanuts or cilantro for added texture and flavor. It pairs beautifully with crusty bread or a simple side salad. For a heartier meal, serve alongside grilled chicken or a sandwich, such as those filled with the flavors found in Chicken With Lemon And Butter Sauce.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 2 months. To reheat, thaw overnight in the fridge, then warm gently on the stove over low heat, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Peanut Butter Soup contains roughly 1502 calories, with 68g protein, 132g carbohydrates, and 90g fat. It is an excellent source of protein (136% of the Daily Value), dietary fiber (104% of the Daily Value), and iron (57% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh butternut squash instead of frozen?
Yes, fresh butternut squash can be used in this recipe. You will need to peel, seed, and cube the squash, then roast it until tender before adding it to the broth. This will enhance the flavor and texture of the soup.
Is there a way to make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth to make this soup vegetarian-friendly. You can also add more vegetables like carrots or celery for extra nutrition without compromising the flavor.
How can I adjust the spice level of the soup?
If you prefer a milder flavor, reduce the amount of curry powder or omit it entirely. For a spicier kick, consider adding crushed red pepper flakes or a dash of cayenne pepper. Adjust according to your taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).