Butternut Squash Soup with a Little Heat

Butternut Squash and Roasted Red Pepper Soup SundaySupper

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).

Butternut Squash Soup Recipe Kippi at Home

Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. Add the Roasted Butternut Squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

Butternut Squash Soup Dining with Alice

Add the onion, brown sugar, garlic, ginger, cinnamon, salt and pepper. Sauté, stirring occasionally, until the onion is golden brown and tender, 10-15 minutes. 4. While the onion cooks, cut the butternut squash and sweet potatoes into 1½ inch pieces. Add these to the the Instant Pot along with 6 cups of the broth.

Creamy Butternut Squash Soup

Add onion; cook 2 minutes, stirring frequently. Stir in curry paste, ginger, and garlic; cook and stir 30 seconds more or just until fragrant. Stir in squash, coconut milk, and broth. Bring to boiling; reduce heat. Simmer 5 minutes. Reduce heat to low. Stir in peanut butter, lime juice, and salt. Using an immersion blender, blend soup until smooth.

The Sensitive Epicure Roasted Butternut Squash Soup

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle about 1 ½ tablespoons of olive oil over the flesh of the cut butternut squash and season with salt and pepper.

Best Butternut Squash Soup Cooking Classy

Stir in chicken broth and roasted squash. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes to let the flavors blend. Stir in Peanut Butter & Co. Mighty Maple. Using an immersion blender or food processor, process the soup until smooth and pureed. Check seasoning and adjust with salt and pepper, if necessary.

Keeping Up With The Jayneses Creamy Butternut Squash Soup

Cook for a further five minutes. Add the water and vegetable bouillon powder to the pan containing the squash and onion. Gently simmer for around 15 minutes. Blend the soup until it is smooth using a food processor or hand-held blender. Add the peanut butter to the soup and gently re-heat.

Butternut SquashBartlett Pear Soup Can't Stay Out of the Kitchen

Add onion and sauté until it begins soften. Add butternut squash, carrots, ginger and spices and stir until all veggies are coated in spices - about one minute. Add chicken or vegetable broth and bring to a simmer. Let simmer uncovered for about 30-45 minutes, or until vegetables are soft and easily pierced with a fork.

butternut squash bacon soup

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.

BEST Butternut Squash Soup Recipe Stovetop, Instant Pot or CrockPot

Heat peanut oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander) to pan. Sauté for 5 minutes or until onion is tender. Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine. Bring to a boil then reduce heat and simmer until the squash is tender (about 10.

Easy Butternut Squash Soup Recipe A Dish of Daily Life

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.

Peanut Butter Butternut Squash Soup Recipes From A Pantry

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.

Cheesy Butternut Squash Soup Nicky's Kitchen Sanctuary

Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth.

Butternut Squash Soup with a Little Heat

Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

Easy Three Ingredient Butternut Squash Soup Peanut Butter and Julia

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.

Thai Peanut Butternut Squash Soup Fooduzzi

Add the sweetener and fish sauce (affiliate link). Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more. Stir in the chopped cilantro and fresh lime juice and cook about 15 minutes more. Serve hot, garnished with more chopped cilantro and chopped peanuts if desired.