Thai Peanut Butternut Squash Soup #vegetarian #soup

Thai Peanut Butternut Squash Soup #vegetarian #soup

This soup is so easy to make and it just requires a bunch of fixings! Fixings that I quite often 100% have close by consistently.

We'll sauté up some butternut squash (hi, darling), onion, garlic, and ginger (hi, other sweetheart) with a touch of olive oil until the onions are delicate and sweet. Butternut squash and ginger may very well be my new most loved fall nourishment couple. Indeed, I nearly kept this soup a carefully "Butternut and Ginger Soup" since it was so warming and sweet and exquisite and immaculate.

Truly, we're adding nutty spread to soup. Furthermore, indeed, it's astonishing. Notwithstanding being so gosh-darn delightful, the nutty spread relaxes the ginger and garlic a bit, and the flavors truly play together perfectly. It's a great flavor to observe.

Also try our recipe Curried Red Lentil Soup

Thai Peanut Butternut Squash Soup #vegetarian #soup #dinner #comfortfood #vegan

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

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

Read more our recipe : Keto Tuna Melt on Zucchini

Source : https://bit.ly/31qAGbs

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