Peanut butternut squash soup: vegan



1 tbsp olive oil
1/2 onion chopped
1 potato cut into bite size pieces
2 cloves of garlic minced
2 tbsp minced ginger
1/4 c white wine

2 ten oz. bags frozen butternut squash
2 c vegetable broth
2 tbsp peanut butter
1 tsp soy sauce


In a large sauce pot sauté onion and potato in olive oil about 5 minutes, add garlic and ginger and stir to just release the flavors. Quickly add the white wine to deglaze the pan.

Add the rest of the ingredients and stir, bring to a boil, then simmer for about 15 minutes, until potatoes are soft when pierced with a fork. Stir occasionally. Turn off heat.

If you have an immersion blender, use that to puree the soup. If not put soup in a blender a little at a time, it’s very hot so be careful and make sure you cover the lid with a towel to avoid spillage.

Salt and pepper to taste.

Serves 4: 200 calories per serving or 800 for the whole batch.

Rating: 5 out of 5.

Fresh ginger adds a nice heat to this soup. If you like it spicier, add red pepper flakes after you serve it. The potato adds a nice smoothness to the texture.


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