Velvety Peanut Butter Kabocha Squash Soup
A warming winter squash soup made even more velvety by the addition of peanut butter.
- 1 tbsp coconut oil
- 1 cup frozen diced onions or fresh onion finely sliced
- 1 tsp minced garlic
- 1.5-2 lb (900g) frozen Kabocha squash 1 fresh Kabocha squash peeled, deseed and chopped
- 4 cups (1 litre) vegetable broth
- 4 tbsp smooth peanut butter
- Ground black pepper
Heat oil and saute onions for about 5 minutes until soft
Stir in garlic and Kabocha squash and fry for a couple of minutes.
Add the broth and peanut butter, season to taste, mix well, cover and simmer for 25 mins or until the squash is cooked through.
Let the soup cool down before blending it to your desired smoothness.
Weight Watchers Points
If you replace the oil used for frying with a calorie-controlled cooking spray, there are 3 Blue Plan points per serving.
What To Serve With Peanut Butter Butternut Squash Soup
Homemade Corn Tortillas.
Calories: 218kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Sodium: 106mg | Potassium: 820mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19930IU | Vitamin C: 41.4mg | Calcium: 103mg | Iron: 1.7mg