SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP
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
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
CREAM OF BUTTERNUT SOUP
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERNUT & PEANUT BUTTER SOUP
A warming, filling hearty soup perfect with crusty fresh bread for a filling meal. Serves 2 as a main or 4 as a starter.
Provided by cmangan
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil or butter in a large pan and add the butternut, carrots and onion. Fry gently for about 10 minutes to soften.
- Add the chicken stock, bay leaves, chilli, cinnamon and nutmeg. Season well with salt and pepper. Cover and leave to simmer on a medium heat for 15 minutes.
- Whilst the vegetables are simmering, cut off the crusts from the bread and cut into crouton sized chunks, approx 2cm square. Heat a splash of oil and gently fry in a frying pan, turning regularly, until golden brown and crisp on all sides. When cooked, remove from pan and cover with kitchen towel to keep warm.
- When the butternut, carrot and onion are soft and cooked through, remove from the heat and pour into a food blender. Add the peanut butter and blend until liquidised. If using crunchy peanut butter you may still have some small nuts left but this adds a delicious crunch to the soup)
- Pour into serving bowls, top with the croutons, sour cream and chopped coriander. Enjoy with fresh bread.
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MY BEST BUTTERNUT SOUP RECIPE | DRIZZLE AND DIP
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5/5 (2)Estimated Reading Time 3 mins
- If you are pre-roasting the butternut, sweet potato and carrots – see the cooks notes above this recipe and do this at the start.
- In a large heavy-based pot add the olive oil and butter and sweat the onions/leeks/celery until soft. Put the lid on to generate some steam which helps the sweating. Once soft, add the bay leaves, parsley, garlic and spices and cook for a minute or two until fragrant and just starting to stick to the bottom of the pot.
- If you are adding the roasted or uncooked vegetables do so now and immediately add the stock and orange juice. Cover and allow to simmer over a gentle heat for about 45 minutes. If the vegetables are uncooked, cook for about an hour. Take this off the heat, allow to cool slightly, or if you have a metal stick blender you can process this soup while it is still hot.
- Remove the bay leaves and then process the soup with a handheld stick blender or in a liquidiser/food processor until smooth.
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