Butternut squash peanut butter soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cups Butternut Squash, peeled and cubed (1 medium squash), see tip for more info to make this easier1/2 Large onion chopped2 tbsp Coconut Oil1 cup Peanut Butter1 tbsp Garlic powder1 tbsp Salt1 lb chicken breast6 cups Water2 apples, chopped
Heat a large pan on medium - medium high heat. (I used a stove top dutch oven). When pan is warm add oil. When oil is melted add chopped onion, let cook until almost completely transparent- about 8 minutes.
When onion is cooked add water and butternut squash. Cover and bring to a boil; add raw chicken and salt. Bring to a boil again and cook until squash is soft. Then add garlic powder and apples. Cook until apples are soft.
Here comes the fun part! Be careful because the soup will be really hot.
Remove the chicken from the soup and put it in a food processor or high power blender (i used my Ninja). Blend until broken down. Then add the soup about 1/3 at a time. Blend until smooth. Put your soup back in the pan to keep warm. Leave about 2 cups soup in the blender or food processor and add the peanut butter. Blend until mixed then add to your soup. Mix until combined. Serve with tomatoes, avocado, and salad. Enjoy!
Serving Size: 10-12 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RACHELRN4.
When onion is cooked add water and butternut squash. Cover and bring to a boil; add raw chicken and salt. Bring to a boil again and cook until squash is soft. Then add garlic powder and apples. Cook until apples are soft.
Here comes the fun part! Be careful because the soup will be really hot.
Remove the chicken from the soup and put it in a food processor or high power blender (i used my Ninja). Blend until broken down. Then add the soup about 1/3 at a time. Blend until smooth. Put your soup back in the pan to keep warm. Leave about 2 cups soup in the blender or food processor and add the peanut butter. Blend until mixed then add to your soup. Mix until combined. Serve with tomatoes, avocado, and salad. Enjoy!
Serving Size: 10-12 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RACHELRN4.
Nutritional Info Amount Per Serving
- Calories: 297.8
- Total Fat: 16.6 g
- Cholesterol: 24.0 mg
- Sodium: 908.1 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.1 g
- Protein: 17.0 g
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