Butternut Peanut Soup

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

  1. 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. 
  2. Add butternut squash, cumin and coriander. Stir to combine. 
  3. Add diced tomatoes with juices and peanut butter. Stir until all ingredients are well combined. 
  4. Add broth and stir again. Bring soup to a boil, then reduce heat and simmer for 10 minutes. 
  5. Add quinoa and simmer about another 15 minutes, until butternut squash is very soft and quinoa is fully cooked. 
  6. Add salt and stir to combine 
  7. For a creamier soup use an immersion blender to puree as desired. 
  8. Serve and garnish each bowl with cilantro and peanuts 

Note

Recipe by Marla Ablon, RDN, LD 

https://www.marlaablon.com/

@marlaablon_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:
    1. 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. 
    2. Add butternut squash, cumin and coriander. Stir to combine. 
    3. Add diced tomatoes with juices and peanut butter. Stir until all ingredients are well combined. 
    4. Add broth and stir again. Bring soup to a boil, then reduce heat and simmer for 10 minutes. 
    5. Add quinoa and simmer about another 15 minutes, until butternut squash is very soft and quinoa is fully cooked. 
    6. Add salt and stir to combine 
    7. For a creamier soup use an immersion blender to puree as desired. 
    8. Serve and garnish each bowl with cilantro and peanuts 
  • Note:

    Recipe by Marla Ablon, RDN, LD 

    https://www.marlaablon.com/

    @marlaablon_rdn_ld

     
     
  • Credit:

    by Marla Ablon, RDN, LD

 

 

 

 

 

 

 

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