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Acorn Squash Sweet Potato and Peanut Butter Soup
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- #8929
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons butter
1 large sweet onion, peeled, chopped
1 1/2 pound sweet potatoes, boiled until tender, peeled, cubed
1 small acorn squash cut, seeded, peeled and cubed
1/4 cup (to taste) smooth peanut butter
1 can low salt chicken broth
4 tablespoons milk or half & half (as needed)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sour cream (optional)
fresh ground nutmeg (optional)
directions
Saute onion in butter in large saucepan over medium heat until onion is somewhat translucent -- NOT brown, about 5 minutes. Add sweet potatoes, squash and broth. Simmer covered until vegetables are tender-crisp about 20 minutes. Cool slightly.
Working in batches place vegetables with their liquid plus peanut butter (to taste) in food processor. (Be careful! -- When hot, they expand)! Process until pureed. Return puree to saucepan. Stir in milk for desired consistency. Season with salt and pepper. Heat over low heat. Top each serving with dollop of sour cream and a sprinkling of nutmeg.
added by
ssmnita
nutrition data
252 calories, 13 grams fat, 32 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
October 15, 2004
A very tasty soup! I baked the squash and potatoes unpeeled for about 1 hr at 375, then peeled and scooped out the flesh and added it to the softened onions. Instead of the chicken broth, I used a teaspoon or two of vegetable "better than bouillon" soup base mixed in 2 cups water. The peanut butter I used was natural and freshly ground, nothing added. Simmered all, pureed in the pot with a hand mixer, added some salt and pepper, and it tasted great!