Peanut butternut squash soup: vegan

 

Ingredients:

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


Directions:

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.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: