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.
Adapted from Flour, Too by Joanne Chang
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