in Soup Recipes

Butternut and Nut Butter Soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 pumpkin(s) (butternut)
  • 1 chili pepper(s)
  • 1 onion(s)
  • some ginger
  • 1 liter vegetable broth
  • 1 ½ tbsp peanut butter, chunky
  • 1 dashes lime juice
  • 4 tbsp yogurt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pumpkin cream soup with peanut butter

Dice the onion and chili, grate a little ginger, and roast everything together in a saucepan. Peel and dice the butternut squash, and add it. Pour in the vegetable stock and simmer until soft. Then puree with a hand blender. Add the peanut butter and a dash of lime juice (important: it really should be chunky peanut butter!) and mix everything well. Ladle the soup into bowls and place a tablespoon of yogurt on top of each.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Berry cheesecake with meringue

Alsatian sauerkraut à la Didi