Squash, Chili and Peanut Soup
The warmth of this soup, courtesy of the chili crisp, ginger, and serrano peppers, brightens even the chilliest of days. The creaminess of the squash, coconut milk, and peanut butter tempers this spiciness. Hubbard or Kabocha squash are best here due to their sweetness and bright orange color; however, butternut squash will work.
6 servings
INGREDIENTS:
2 to 3 pounds winter squash, like Hubbard or Kabocha
1 tablespoon avocado oil
1 ½ cups onion, small diced
1-inch piece ginger, peeled, grated
2 large serrano peppers, seeded, minced
4 cloves garlic, peeled, smashed
2 tablespoons chili crisp, divided
3 cups chicken stock
1 (13 ½ oz) can coconut milk
1 tablespoon allulose syrup or honey
¼ cup peanut butter
½ teaspoon sea salt
¼ cup peanuts, chopped
DIRECTIONS:
Preheat oven to 350°F. Line a sheet pan with foil. Cut the stem off the squash and cut it in half. Discard the seeds and membrane. Sprinkle the cavity with salt and pepper. Place the cut side down on the foil and place in the oven. Bake until totally tender when pierced with a paring knife, about one hour. Remove from the oven and cool. Scoop out and reserve the flesh. Discard the skin.
Heat the oil in a saucepan until it begins to ripple. Add the onion, ginger, and serrano pepper. Cook until it starts to brown, then add the garlic. Stir for thirty more seconds. Add one tablespoon of chili crisp, the chicken stock, and the squash pulp. Bring to a boil and reduce to a simmer. Simmer for thirty minutes, stirring occasionally.
Add and heat the coconut milk, syrup, peanut butter, and salt until melted. Use an immersion blender to purée until smooth. (Alternatively, purée in small batches in a standing blender.)
Divide into soup bowls, drizzle with the remaining chili crisp, and sprinkle with chopped peanuts.
Squash, Chili and Peanut Soup
The warmth of this soup, courtesy of the chili crisp, ginger, and serrano peppers, brightens even the chilliest of days. The creaminess of the squash, coconut milk, and peanut butter tempers this spiciness. Hubbard or Kabocha squash are best here due to their sweetness and bright orange color; however, butternut squash will work.
Ingredients
- 2 to 3 pounds winter squash, like Hubbard or Kabocha
- 1 tablespoon avocado oil
- 1 ½ cups onion, small diced
- 1-inch piece ginger, peeled, grated
- 2 large serrano peppers, seeded, minced
- 4 cloves garlic, peeled, smashed
- 2 tablespoons chili crisp, divided
- 3 cups chicken stock
- 1 (13 ½ oz) can coconut milk
- 1 tablespoon allulose syrup or honey
- ¼ cup peanut butter
- ½ teaspoon sea salt
- ¼ cup peanuts, chopped
Instructions
- Preheat oven to 350°F. Line a sheet pan with foil. Cut the stem off the squash and cut it in half. Discard the seeds and membrane. Sprinkle the cavity with salt and pepper. Place the cut side down on the foil and place in the oven. Bake until totally tender when pierced with a paring knife, about one hour. Remove from the oven and cool. Scoop out and reserve the flesh. Discard the skin.
- Heat the oil in a saucepan until it begins to ripple. Add the onion, ginger, and serrano pepper. Cook until it starts to brown, then add the garlic. Stir for thirty more seconds. Add one tablespoon of chili crisp, the chicken stock, and the squash pulp. Bring to a boil and reduce to a simmer. Simmer for thirty minutes, stirring occasionally.
- Add and heat the coconut milk, syrup, peanut butter, and salt until melted. Use an immersion blender to purée until smooth. (Alternatively, purée in small batches in a standing blender.)
- Divide into soup bowls, drizzle with the remaining chili crisp, and sprinkle with chopped peanuts.
Nutrition Facts
Calories
424Fat (grams)
28 gSat. Fat (grams)
16 gCarbs (grams)
40 gFiber (grams)
7 gNet carbs
33 gSugar (grams)
12 gProtein (grams)
11 gSodium (milligrams)
433 mgCholesterol (grams)
4 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.