Creamy Peanut Acorn Squash Soup with Peanut Gremolata
This soup is proof that comforting food can still support your health. No superfood labels needed, just thoughtful ingredients coming together in a way that tastes great and feels good to eat.
Ingredients
2 cups of roasted acorn squash, cubed
2 tbsp of peanut butter
1 cup of low sodium vegetable broth
1/2 tsp of ground cumin
1/2 tsp of kosher salt
2 oz of chopped spanish peanuts, (peanuts with skins)
1 tsp of lemon zest
2 garlic cloves, finely minced
1/3 cup of parsley, finely chopped
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with foil and set aside. Microwave each acorn squash for 90 seconds before slicing. After skin has softened slightly, cut acorn squash from root to tip. Remove seeds and pulp and place face down on baking sheet. Bake for 35 minutes.
- Once squash is fully cooked, remove the flesh from the skins and transfer to a high powered blender.
- To the blender, add peanut butter, vegetable broth, cumin and salt. Blend until smooth or desired consistency and season to taste. Top with peanut gremolata.
- For the gremolata, combine chopped peanuts, breadcrumbs, lemon zest and parsley.
Estimated Nutritional Information
Unavailable:
Meet Stirlist
Dietitian Nutritionist from Lincoln, Nebraska.
The creator of Stirlist, Amber (or “RD amber” as she’s known on Twitter) is a Registered Dietitian Nutritionist who’s passionate about food, nutrition science and agriculture—which makes her the perfect source of info on how to use the power of peanuts. She currently works as a freelance Nutrition Communications Consultant, adjunct instructor at the University of Nebraska-Lincoln, and host of the Healthy Under Pressure podcast. Read more
