Butternut Squash Peanut Soup

Today is an awesome day to add some spice and warm things up a bit. Ok, I may say that a lot for the next few months but that is what winter is all about. Warming… warm socks, warm sweaters, warm tights, you name it! And in the kitchen it is no different. Salads are even warm at this time of the year.

This is a spin off of African yam soup and man I tell you it was yummy as with any peanut soup I have tasted. If you have peanut allergies, I don’t know what to tell you. Never tried this with any other nut. Maybe you can share with me some tips on how to make this soup peanut free.

I like the soup chunky but you can always blend the soup to make it nice and creamy. Up to you. Also, I could see adding tomatoes and/or okra and even a leafy green vegetable.

Of course there are health benefits. Actually there will always be health benefits when eating whole foods. So give yourself a pat on the back because you are doing something good for yourself this year and that is taking care of your body through whole and natural foods.

Butternut Squash Peanut Soup


2 tablespoon oil1 onion, diced8-10 garlic cloves, diced/crushed1 celery stalk, diced
2 tablespoons ginger, grated1/2 teaspoon cumin1 1/2 teaspoon coriander1/2 teaspoon paprika
3/8 teaspoon cayenne1 medium butternut squash, cubed (about 4 cups)6 tablespoons peanut butter4 cups water
1/2 bunch cilantro, chopped1/4 cup roasted peanuts, chopped
Salt to tastelove


In a soup pot heat oil and sauté onions for 5-10 minutes until soft. Add garlic, celery, ginger, and spices and sauté until everything is soft.

Stir in butternut squash and water and bring to a slow boil. Add peanut butter. Cover and simmer until squash is tender.

Slightly smash some of the squash to thicken the soup. You can either puree the entire pot for a creamy soup or leave it chunky.

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