anka911 (anka911) wrote in vegancooking,

Peanut and Squash Soup

This is a veganised version of the soup from the "Cooking light" magazine
Made this last night and it was SOOOOOO good!!!!!! I'll try it with sweet potatoes instead of squash next time.
I've modified the recipe, so in brackets I put my modifications

1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt (omitted salt)
1/2 teaspoon ground cumin (I've put the whole spoon and added more once the soup was ready)
1/4 teaspoon ground coriander(I've put the whole spoon and added more once the soup was ready)
4 cups vegetable broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

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.

Yield: 6 servings
Tags: soups (uncategorizable), vegetables-squash
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