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African Squash and Peanut Butter Soup https://www.metro.ca/userfiles/image/recipes/soupe-africaine-courge-au-beurre-arachide-10931.jpg PT10M PT30M PT40M
In a bowl, combine the peanut butter and boiling water. With a whisk or fork, mix until you get a smooth texture. Set aside and keep about ¼ cup of the mixture for garnish.In a large cauldron or casserole dish on medium high, brown the onion in oil with a bit of salt for 5 minutes. Then, add the chopped garlic and grated ginger. Mix well. Cook for 2 minutes and add the cumin, pepper flakes, and the rest of the salt.Add the diced squash, 4 cups of water, tomatoes, chickpeas, and the liquid peanut butter mixture (but keep some for garnish). Mix well and lower the heat to medium.Cover and simmer until the squash is soft.With a hand blender, puree about one-third of the mixture. This will result in a silkier soup that still has chunks. Serve with a drizzle of the liquid peanut butter, crunchy peanuts, and fresh cilantro.Note: adding less water will result in a thick stew which is delicious with brown rice.Source: Loounie
8-10
5 1 5 5
2/3 cup Irresistibles creamy peanut butter 1 cup boiling water 1 tablespoon vegetable oil (peanut oil is a good option for this recipe) 1 large onion diced 3 garlic cloves chopped 1 piece fresh ginger about 1 inch in size, grated (about 1 tablespoon of ginger) 1 teaspoon ground cumin 1 teaspoon hot pepper flakes 1 1/2 teaspoon salt 1 butternut squash peeled, seeds, removed and dices (about 6 cups of diced squash) 4 cups water 1 can (796 ml) diced tomatoes without seasoning 1 can (540 ml) chickpeas drained roasted peanuts and cilantro for decoration (optional)
African Squash and Peanut Butter Soup

African Squash and Peanut Butter Soup

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1 Vote
8-10
Soups
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 2/3 cup
    Irresistibles creamy peanut butter
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  • 1 cup
    boiling water
  • 1 tablespoon
    vegetable oil (peanut oil is a good option for this recipe)
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  • 1
    large onion diced
  • 3
    garlic cloves chopped
  • 1
    piece fresh ginger about 1 inch in size, grated (about 1 tablespoon of ginger)
  • 1 teaspoon
    ground cumin
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  • 1 teaspoon
    hot pepper flakes
  • 1 1/2 teaspoon
    salt
  • 1
    butternut squash peeled, seeds, removed and dices (about 6 cups of diced squash)
  • 4 cups
    water
  • 1 can
    (796 ml)
    diced tomatoes without seasoning
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    AURORA BOULLION, DICED TOMATOES OR SEA SALT

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    $0.99 ea.

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  • 1 can
    (540 ml)
    chickpeas drained

  • roasted peanuts and cilantro for decoration (optional)
Imprimer ma sélection

Preparation

In a bowl, combine the peanut butter and boiling water. With a whisk or fork, mix until you get a smooth texture. Set aside and keep about ¼ cup of the mixture for garnish.

In a large cauldron or casserole dish on medium high, brown the onion in oil with a bit of salt for 5 minutes. Then, add the chopped garlic and grated ginger. Mix well. Cook for 2 minutes and add the cumin, pepper flakes, and the rest of the salt.

Add the diced squash, 4 cups of water, tomatoes, chickpeas, and the liquid peanut butter mixture (but keep some for garnish). Mix well and lower the heat to medium.

Cover and simmer until the squash is soft.

With a hand blender, puree about one-third of the mixture. This will result in a silkier soup that still has chunks. Serve with a drizzle of the liquid peanut butter, crunchy peanuts, and fresh cilantro.

Note: adding less water will result in a thick stew which is delicious with brown rice.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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