Creamy Peanut Acorn Squash Soup with Peanut Gremolata

Hi, Friends!

Today I’ve partnered with The Peanut Institute to bring you this delicious, peanut inspired recipe!

I love when nutrition research lines up with foods I already love! Peanuts are getting a well deserved moment when it comes to brain health and I am here for it.

A recent study out of the Netherlands looked at healthy adults ages 60 to 75 and found that eating about two servings of roasted peanuts (with skins) each day for 16 weeks improved blood flow to the brain and supported better memory. Better blood flow means more oxygen and nutrients reaching brain cells which matters as we age. The study also showed small but meaningful drops in blood pressure another win for both heart and brain health.

Peanuts are packed with nutrients that support brain and vascular health including plant protein, healthy unsaturated fats, B vitamins, copper and choline, a nutrient linked to memory and cognition. They are also one of the richest natural sources of arginine, an amino acid that helps blood vessels relax and improve circulation including to the brain. And yes, the peanut skin matters too. It also contains antioxidants like resveratrol, a compound being studied for its potential role in protecting brain cells as we age.

Which brings me to this peanut acorn squash soup.

This soup is proof that comforting food can still support your health. No superfood labels needed, just thoughtful ingredients coming together in a way that tastes great and feels good to eat.

If supporting brain health can start with a cozy bowl of soup, I would say that is a habit worth keeping!

Enjoy!

Creamy Peanut Acorn Squash Soup with Peanut Gremolata

50 minutes
9 ingredients
4 steps

Ingredients

2 cups roasted acorn squash, cubed
2 TB peanut butter
1 cup low sodium vegetable broth
1/2 tsp ground cumin
1/2 tsp Kosher salt
2 oz chopped spanish peanuts (peanuts with skins)
1 tsp lemon zest
2 garlic cloves, finely minced
1/3 cup parsley, finely chopped

Instructions

Preheat oven to 375 degrees. Line a baking sheet with foil and set aside. Microwave each acorn squash for 90 seconds before slicing. After skin has softened slightly, cut acorn squash from root to tip. Remove seeds and pulp and place face down on baking sheet. Bake for 35 minutes.
Once squash is fully cooked, remove the flesh from the skins and transfer to a high powered blender.
To the blender, add peanut butter, vegetable broth, cumin and salt. Blend until smooth or desired consistency and season to taste. Top with peanut gremolata.
For the gremolata, combine chopped peanuts, breadcrumbs, lemon zest and parsley.

Creamy Peanut Acorn Squash Soup with Peanut Gremolata

Jump to the Recipe!