Squash Peanut Soup Recipe
Instead of using peanut butter that likes other conventional recipes, this recipe uses roasted peanuts to enhance the delicious flavor of the dish. So you don't need to cost to buy peanut butter. Compared to other versions, this version is both more economical and simpler.
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Servings: 6
Calories: 373kcal
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Equipment
Ingredients
- 2 lbs squash peel and cube
- 1 tablespoon cooking oil
- 2 cups roasted peanuts crush into a paste
- 1 teaspoon unrefined sugar
- salt
- Water
Instructions
- Pour enough water into a pot. Allow it to boil.
- Add the squash to it and cook until it’s soft but unbroken. Remove the squash from the pot and discard the water.
- Place a skillet over medium heat. Add the oil and let it heat up.
- Add the squash and simmer for five minutes. Stir so often that the squash can break up.
- Add the peanuts, sugar, and salt, and stir thoroughly.
- Cook for 5 minutes on very low heat.
- Serve hot!
Video
Notes
There are many ways to create new versions for squash peanut soup, such as you can also use sweet potatoes instead of squash. However, please notice that squash contains a significantly lower carb than potatoes. Thus, if you are on a carb diet, you should consider this replacement.
Nutrition
Calories: 373kcal | Carbohydrates: 27g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 217mg | Potassium: 910mg | Fiber: 7g | Sugar: 4g | Vitamin A: 16072IU | Vitamin C: 32mg | Calcium: 121mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.