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Thai Peanut Butternut Squash Soup

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This Thai Peanut Butternut Squash Soup is loaded with healthy ingredients like ginger, garlic, and peanut butter, and it’s a comforting vegan & gluten free fall meal!

Ingredients

  • 3 cups diced butternut squash
  • 1 medium vidalia onion, diced
  • 3 large cloves garlic, minced or pressed
  • 2-3 Tbsp. chopped and peeled ginger*
  • 2 Tbsp. olive oil
  • salt + pepper
  • pinch red pepper flakes
  • 2 cups vegetable broth, plus more if necessary
  • 2 Tbsp. natural peanut butter
  • 1+ tsp. gluten free tamari or soy sauce
  • for topping: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk

Instructions

  1. Add butternut squash, onion, garlic, ginger, and olive oil to a large pot over medium heat. Season with a generous amount of salt and pepper, and add a pinch of red pepper flakes if desired. Cook, stirring often, until the onions are translucent, about 10 minutes.
  2. Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is tender, 10-15 minutes.
  3. Carefully add contents to a blender (do it in two batches if necessary), and blend until smooth. Add peanut butter and tamari plus additional broth if it needs to be a bit more thin, and blend again. Taste and adjust seasonings and spice as necessary.
  4. Serve hot with desired toppings. Store in an air-tight container in the fridge.

Notes

*If you’re a huge ginger fan like I am, definitely go with the 3 Tbsp. chopped and peeled ginger. I loved the warming and slightly spicy bite it gave the soup, especially for the cooler fall nights! If you’re not a huge ginger fan, you can start out with 2 Tbsp. You can always add more.

Recipe inspired by Cookie & Kate.

Find it online: https://www.fooduzzi.com/2016/10/thai-peanut-butternut-squash-soup/

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