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By Veronique Eichler

Thai Peanut Butternut Squash Soup

Name: Thai Peanut Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 3 cups diced butternut squash; 1 medium vidalia onion, diced; 3 large cloves garlic, minced or pressed; 2-3 Tbsp. chopped and peeled ginger*; 2 Tbsp. olive oil; salt + pepper; pinch red pepper flakes; 2 cups vegetable broth, plus more if necessary; 2 Tbsp. natural peanut butter; 1+ tsp. gluten free tamari or soy sauce

5 steps

Prep:10minCook:20min

This Thai Peanut Butternut Squash Soup is loaded with healthy ingredients like ginger, garlic, and peanut butter, and it's a comforting vegan & gluten free fall meal!

Updated at: Thu, 17 Aug 2023 12:16:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories363.8 kcal (18%)

Total Fat22.7 g (32%)

Carbs38.3 g (15%)

Sugars8.3 g (9%)

Protein7.8 g (16%)

Sodium1277.6 mg (64%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 cupsbutternut squash

large, minced or pressed

2 Tbspginger

2 Tbspolive oil

2 cupsvegetable broth

plus more if necessary

2 Tbspnatural peanut butter

1 tsptamari

gluten free, or soy sauce

Instructions

Step 1

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.

Step 2

Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is tender, 10-15 minutes.

Step 3

Carefully add contents to a blender (do it in two batches if necessary), and blend until smooth. Add peanut butter and tamari plus additional broth if it needs to be a bit more thin, and blend again. Taste and adjust seasonings and spice as necessary.

Step 4

Serve hot with desired toppings. Store in an air-tight container in the fridge.

Step 5

*If you're a huge ginger fan like I am, definitely go with the 3 Tbsp. chopped and peeled ginger. I loved the warming and slightly spicy bite it gave the soup, especially for the cooler fall nights! If you're not a huge ginger fan, you can start out with 2 Tbsp. You can always add more.

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