Butternut Peanut Soup

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* Exported from MasterCook *

 

Butternut Peanut Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 3 pound butternut squash

2 cups vegetable broth

1/4 cup smooth peanut butter

1 teaspoon curry powder or to taste

2 cups unsweetened soy milk

salt to taste

optional garnishes:

chopped scallions

finely chopped peanuts

 

Remove the peel and seeds from the squash, and cut the flesh into large chunks.

In a large saucepan, simmer squash in 2 cups vegetable broth, covered, until

squash is tender (about 15 to 20 minutes, depending on the size of the squash

pieces).

Allow squash to cool for a few minutes, then transfer squash and cooking broth

to a blender container. Add peanut butter and curry powder, and blend until very

smooth. Add a little more liquid if necessary to facilitate blending.

Return mixture to saucepan. Add soy milk, and heat through (do not boil). Salt

to taste. Serve immediately.

Makes 4 to 6 servings.

 

 

 

Source:

" http://www.execpc.com/~veggie/recipes.html#soup "

 

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Per Serving (excluding unknown items): 306 Calories; 10g Fat (28.2% calories

from fat); 10g Protein; 50g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol;

900mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Fat.

 

NOTES : Pair this rich soup with some good sourdough bread for a soothing,

simple lunch. The recipe is also very good with almond butter or hazelnut butter

instead of peanut butter, or, for a low-fat soup, omit the peanut butter.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0