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Spicy Peanut Soup

Spicy Peanut Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: Serves 6 1x

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.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium white onion, roughly chopped
  • 4 garlic cloves, minced
  • 1 butternut squash (about 23 pounds), peeled, seeded and diced
  • 1/2 teaspoon ground cumin
  • 2 tablespoons crushed chile de arbol
  • 12 teaspoons Sriracha sauce
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable stock
  • 115 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

Instructions

  1. 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.
  2. 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.
  3. Divide the soup into bowls and top with cilantro, scallions and peanuts before serving.

Notes

Adapted from Flour, Too by Joanne Chang

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: Serves 6 1x