Squash Peanut Soup Recipe
Ingredients
| Yellow squash package | 4 , frozen | |
| About 3 cups fat-skimmed chicken broth | ||
| Milk fat | 1 Cup (16 tbs) | |
| Chunky peanut butter | 1/2 Cup (16 tbs) | |
| Ground cumin | 1 Teaspoon | |
| Basil leaves | 1/3 Cup (16 tbs), lightly packed | |
| Roasted salted peanuts | 1/3 Cup (16 tbs) | |
| Hot sauce | ||
| Salt | To Taste | |
Directions
1. In a 5- to 6-quart pan, combine the squash with 2 1/2 cups broth and the milk, peanut butter, and cumin. Stir often over high heat until squash is thawed and mixture boils, 15 to 18 minutes. Add more broth to thin soup to desired consistency.
2. Meanwhile, stack basil leaves and cut crosswise into thin strips. Chop peanuts.
3. Ladle soup into individual bowls. Sprinkle with basil and chopped peanuts; add hot sauce and salt to taste.
2. Meanwhile, stack basil leaves and cut crosswise into thin strips. Chop peanuts.
3. Ladle soup into individual bowls. Sprinkle with basil and chopped peanuts; add hot sauce and salt to taste.
Chef
