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

  1. 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.
  2. Once squash is fully cooked, remove the flesh from the skins and transfer to a high powered blender.
  3. 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.
  4. For the gremolata, combine chopped peanuts, breadcrumbs, lemon zest and parsley.
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