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Squash Peanut Soup

the.instructor's picture
Ingredients
  Frozen yellow squash puree 14 Ounce (4 Packages)
  Fat skimmed chicken broth 3 Cup (48 tbs)
  Low fat milk 1 Cup (16 tbs)
  Chunky peanut butter 1⁄2 Cup (8 tbs)
  Ground cumin 1 Teaspoon
  Roasted salted peanuts 1⁄3 Cup (5.33 tbs)
  Hot sauce 1 Tablespoon
  Salt To Taste
Directions

1. In a 5- to 6-quart pan, combine the squash with 2 1/2 cups broth and the milk, peanut butter, and cumin. Stir often over high heat until squash is thawed and mixture boils, 15 to 18 minutes. Add more broth to thin soup to desired consistency.
2. Chop peanuts.
3. Ladle soup into individual bowls. Sprinkle with chopped peanuts; add hot sauce and salt to taste.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Squash

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