Butternut Squash, Peanut and Chipotle Soup
- 2 tsp olive oil
- 1 red onion, peeled and cut into chunks
- 1-1/4 lb cubed peeled butternut squash
- 1 chipotle pepper in adobo, diced, plus 1-2 tsp adobo sauce (to taste)
- 2 garlic cloves, roughly chopped
- 2 tsp ground cumin
- 2 Tbsp peanut butter
- 3 cups chicken stock (homemade or low-sodium store-bought)
- 1 Tbsp honey or agave nectar, or more, to taste
- Black pepper, to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (1 1/4 lb)
- Cumin, ground (2 tsp)
- Red onion (1)
- Canned Goods
Chicken stock, store-bought homemade or low-sodium (3 cups)- Chipotle pepper in adobo (1)
- Condiments
- Peanut butter (2 Tbsp)
- Cooking & Baking
- Black pepper (1)
- Garlic cloves (2)
- Honey or agave nectar (1 Tbsp)
- Olive oil (2 tsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published December 16, 2012 (2 months ago).
86 people saved this recipe.
