Butternut Peanut Soup
Credit:
by Marla Ablon, RDN, LD
Ingredients
- 1 TBS olive oil (optional)
- 1 ½ TBS fresh grated ginger
- 1-2 garlic cloves, minced
- 2 shallots, diced
- 3 cups butternut squash, peeled & diced
- 1 tsp cumin
- 1 tsp ground coriander
- 1 28oz can diced tomatoes
- ½ cup creamy all-natural peanut butter (no added sugar or oil)
- 5 cups low sodium vegetable broth
- ¼ cup uncooked quinoa, rinsed
- ½ tsp sea salt
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts
Directions
- In a large soup pot, heat the olive oil (or substitute with 2TBS vegetable broth) over medium heat. Sauté the ginger, garlic, & shallots for 4 minutes, stirring often.
- Add butternut squash, cumin and coriander. Stir to combine.
- Add diced tomatoes with juices and peanut butter. Stir until all ingredients are well combined.
- Add broth and stir again. Bring soup to a boil, then reduce heat and simmer for 10 minutes.
- Add quinoa and simmer about another 15 minutes, until butternut squash is very soft and quinoa is fully cooked.
- Add salt and stir to combine
- For a creamier soup use an immersion blender to puree as desired.
- Serve and garnish each bowl with cilantro and peanuts
