Pumpkin and peanut butter soup, such a simple and easy soup, but the

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. Test Kitchen tip.

Roasted Butternut Squash Soup a Recipe for Fall Weather Perfectly

1 medium butternut squash (3 pounds), peeled and cubed; 2 tablespoons butter; 2 large carrots, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 5 cups vegetable broth; 1 can (15 ounces) pumpkin; 1/2 cup canned coconut milk; 1 cup apple cider or juice; 1/4 cup packed brown sugar; 1 teaspoon salt; 1 teaspoon curry powder; 1 teaspoon.

Spicy Peanut Butter Soup Peanut butter soup, Vegetarian recipes

Stir, turn the heat down to low and sweat for another few minutes. Turn the heat to medium-high, add the stock, season generously and bring to a boil. Turn the heat back to medium-low and simmer uncovered until the vegetables are cooked (approx. 20 mins). Spoon a ladle or 2 of the hot stock into a bowl with the nut butter.

Pin on Warm My Soul

Stir to coat veggies with oil, then place the lid loosely on the pressure cooker and allow the veggies to sweat for 3 - 5 minutes, until starting to soften. Add butternut squash, chicken broth, and soy sauce, stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.

Recipe Butternut Soup Chef South Africa

This Peanut Butter Butternut Squash Soup is just as good the next day, making it a fantastic option for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You may need to add a vegetable broth or coconut milk splash to restore the desired consistency when reheating. Tasting it and adjusting the.

Soupe de butternut

Directions. Add butternut squash, onion, garlic, ginger, and olive oil to a large pot over medium heat. Season with a generous amount of salt and pepper, and add a pinch of red pepper flakes if desired. Cook, stirring often, until the onions are translucent, about 10 minutes.

Butternut Squash and Roasted Red Pepper Soup SundaySupper

Instructions. Heat the oil in a large saucepan over medium high heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the squash, cumin, chile de arbol, Sriracha, salt and pepper. Cook, stirring occasionally, for about 10 minutes. Add the stock and chickpeas and bring to a boil.

Butternut soup comforting, delicious, and on budget! Debt Rescue Blog

How to Make Peanut Butter Soup. Step 1: Cook the vegetables. Heat the oil over medium heat in a large pot. Add the onions and bell peppers and cook until softened (around 5 minutes). Careful not to brown the onions. Add the garlic and cook for 30 more seconds. Step 2: Add broth.

Peanut Butter Butternut Squash Soup Recipes From A Pantry

Step 1: Peel and dice the butternut squash. Step 2: Slice the yellow onion, and sauté in butter and olive oil on medium heat, just until the onion becomes translucent. Step 3: Add the diced butternut squash and cook for 5 minutes, stirring regularly to prevent burning or sticking. Step 4: Add the garlic and cook for one minute, stirring constantly..

Peanut Sweet Potato Soup Recipe Sweet potato soup, Sweet potato

Method. Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper.

Butternut Soup

Bring the liquid boil, then partially cover the pot and let simmer until the squash is fork-tender, about 15 to 20 minutes. Add the peanut butter, rice vinegar, and coconut sugar. Let simmer gently and stir until the peanut butter is mostly smooth. Taste the soup (get a bit of butternut squash and a bit of the liquid).

Sweet Potato, Ginger & Peanut Butter Soup Recipe Abel & Cole

Remove the skin from the onion and give it a rough chop. Cook the onion in 1 tablespoon oil for about 8 minutes over medium heat. The onion will brown and begin to smell very sweet. Then, add the cubed squash and minced garlic. Add another tablespoon of oil, and lightly season with salt and pepper.

Peanut Sweet Potato Soup Recipe Sweet potato soup, Buttered sweet

Instructions. Heat the peanut oil in a dutch oven over medium heat and add the squash, onion, garlic paste, salt, cumin, coriander, and chili powder and saute for approx. 5 minutes until the onion is tender and translucent. Add stock, peanut butter, and tomato paste and stir to combine. Bring to a boil, reduce heat and simmer for 10-15 minutes.

African Peanut Soup Recipe

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.

Pantry Peanut Butter & Chickpea Soup

Instructions. In a large soup pot (I like to use my Le Creuset dutch oven ), heat oil. Add the onions and saute until they are soft and translucent. Add carrots, squash, ginger and stock. Bring mixture to a boil and then reduce heat to low and simmer, covered, for about 40 minutes, or until carrots can be easily pierced with a fork.

Creamy Peanut Butter Soup Peanut butter soup, Creamy peanut butter

Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl.