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Squash Peanut Soup

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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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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1322 Calories from Fat 774

% Daily Value*

Total Fat 98 g150.2%

Saturated Fat 16.4 g81.9%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 2379.9 mg99.2%

Total Carbohydrates 64 g21.5%

Dietary Fiber 18.7 g74.9%

Sugars 33 g

Protein 67 g133.7%

Vitamin A 6.5% Vitamin C 9.3%

Calcium 46.5% Iron 30.2%

*Based on a 2000 Calorie diet

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Squash Peanut Soup Recipe