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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!
THAI PEANUT BUTTERNUT AQUASH SOUP :
INGREDIENS
- 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
- for topping: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk
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.
- 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.
- 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.
- Serve hot with desired toppings. Store in an air-tight container in the fridge.
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