With cumin and sriracha, this spicy peanut soup is hot. The vegan, lime-juice spiked broth is creamy and chunky with chickpeas and butternut squash.
1 tablespoon vegetable oil
1 medium white onion, roughly chopped
4 garlic cloves, minced
1 butternut squash (about 2–3 pounds), peeled, seeded and diced
1/2 teaspoon ground cumin
2 tablespoons crushed chile de arbol
1–2 teaspoons Sriracha sauce
2 teaspoons kosher salt
1/4 teaspoon black pepper
4 cups vegetable stock
1–15 ounce can chickpeas, drained and rinsed
1 cup smooth peanut butter
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced for garnish
1/2 cup chopped, salted, roasted peanuts for garnish
Heat the oil in a large saucepan over medium high heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the squash, cumin, chile de arbol, Sriracha, salt and pepper. Cook, stirring occasionally, for about 10 minutes.
Add the stock and chickpeas and bring to a boil. Reduce the heat to a simmer for 20-25 minutes until the squash is tender, stirring in the peanut butter until combined. If the soup seems too thick, add a little water. Remove the saucepan from the heat and stir in the lime juice.
Divide the soup into bowls and top with cilantro, scallions and peanuts before serving.