Butternut and Quinoa Soup
Prep Time 25 min
Cook Time 25 Min
Servings 6
Difficulty Easy
Ingredients
- 1 tbsp. Crisco® Pure Vegetable Oil
- 1/2 cup chopped yellow onions
- 2 cups peeled, seeded, cubed (bite-sized) butternut squash
- 1 cup yellow corn
- 1/2 cup chopped red pepper
- 1/4 cup Smucker's® Natural Creamy Peanut Butter
- 1 cup water
- 1 tsp. cumin
- 1/2 tsp. salt
- 2 (14 oz.) cans vegetable broth
- 1/2 cup quinoa, rinsed
- 2 tbsps. minced fresh cilantro
- Cayenne pepper to taste, if desired
Directions
- Step 1
HEAT oil in 4-quart saucepan over medium heat. Add onions. Cook until soft. Stir in squash, corn and red pepper. Cook 5 minutes more.
- Step 2
BLEND peanut butter, water, cumin and salt in blender or food processor until combined. Add to vegetables in saucepan. Stir in broth and quinoa. Bring to a boil; reduce to simmer. Cover and simmer 10 to 15 minutes or until quinoa is tender.
- Step 3
REMOVE from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.
Serving size
(1/6 of recipe)
- Calories 190
- Calories from Fat80g
- Total Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 500mg
- Potassium 0mg
- Total Carbohydrates 24g
- Dietary Fiber 4g
- Sugars 4g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet