And a very happy Monday to ya!
If I had to choose the Fooduzzi recipe that we make the most, it would have to be these Thai Peanut Burrito Bowls.
It’s one of those old standbys that will always satisfy. I mean, it’s a dinner full of peanut butter. How could it not be the most perfect go-to meal ever?
But remember in that post that I said that the Thai Peanut Sauce that tops the bowls is “drinkable”? Well, I made it slurpable. And holy moly is it my new favorite thing EVER.
Seriously, I’m planning on making this soup every day. And that’s probably because I’m having a moment with soup. I was never a huge soup fan in the past. I liked chili, cream of broccoli, and tomato, but that’s pretty much it.
Now I’m swimming in soup, sitting here having made two giant batches of the stuff in two days. I was inspired to try my hand at the soup game after making Cookie & Kate’s Creamy Butternut Squash Linguine with Fried Sage last week. omg was it amazing. It seriously hit the spot, but the process of making the sauce was ridiculously similar to making butternut squash soup.
And then I started thinking about adding some of my favorite flavors from those Thai Peanut Burrito Bowls into a butternut squash soup, and it was pretty much game-over from there.
This soup is so so simple to make and it only requires a handful of ingredients! Ingredients that I almost always 100% have on hand at all times.
We’ll sauté up some butternut squash (hello, lover), onion, garlic, and ginger (hello, other lover) with a bit of olive oil until the onions are soft and sweet. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly “Butternut and Ginger Soup” because it was so warming and sweet and savory and perfect.
But then I opted to add some peanut butter, and it pretty much turned my life upside down.
Yes, we’re adding peanut butter to soup. And yes, it’s amazing. Because I have peanut butter in one form or another every single day, it makes sense that it would also make an appearance at the dinner table. In addition to being so gosh-darn delicious, the peanut butter mellows out the ginger and garlic a bit, and the flavors really play together beautifully. It’s a glorious flavor to behold.
I can’t believe I’m this excited about soup. I feel like soup is a rather lame thing to be super jazzed about, but alas, that’s where we are.
I mean, it’s peanut butter in soup. How can one not be completely and super jazzed about that?
Thai Peanut Butternut Squash Soup
https://www.fooduzzi.com/wp-content/uploads/2016/10/thai-peanut-butternut-squash-soup-11.jpg
| Prep: | Cook: | Yield: serves 2-3 | Total: |
This Thai Peanut Butternut Squash Soup is loaded with healthy ingredients like ginger, garlic, and peanut butter, and it's a comforting vegan & gluten free fall meal!
You'll Need...
- 3 cups diced butternut squash
- 1 medium vidalia onion, diced
- 3 large cloves garlic, minced or pressed
- 2-3 Tbsp. chopped and peeled ginger*
- 2 Tbsp. olive oil
- salt + pepper
- pinch red pepper flakes
- 2 cups vegetable broth, plus more if necessary
- 2 Tbsp. natural peanut butter
- 1+ tsp. gluten free tamari or soy sauce
- for topping: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk
Directions
- Add butternut squash, onion, garlic, ginger, and olive oil to a large pot over medium heat. Season with a generous amount of salt and pepper, and add a pinch of red pepper flakes if desired. Cook, stirring often, until the onions are translucent, about 10 minutes.
- Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is tender, 10-15 minutes.
- Carefully add contents to a blender (do it in two batches if necessary), and blend until smooth. Add peanut butter and tamari plus additional broth if it needs to be a bit more thin, and blend again. Taste and adjust seasonings and spice as necessary.
- Serve hot with desired toppings. Store in an air-tight container in the fridge.
Additional Notes
*If you're a huge ginger fan like I am, definitely go with the 3 Tbsp. chopped and peeled ginger. I loved the warming and slightly spicy bite it gave the soup, especially for the cooler fall nights! If you're not a huge ginger fan, you can start out with 2 Tbsp. You can always add more.
Recipe inspired by Cookie & Kate.
Omg you know how I feel about Thai food….LOVE this soup!! Anything with peanut can satisfy me. ;)
Same here, chica. Peanut butter is king :)
Beautiful fall day in New England. The flavor and warmth of this soup is amazing. Love the ginger.
So glad to hear that!
hi,
vegetarian for years went wild with meat :I am back, i am looking for really good recipes for vegetarian: modern cooking only whole foods though have never been a boxed food eater. looking forward to this soup it sounds great.
THIS. LOOKS. AMAZING!!!!! Adding it to the list :-)
IT’S SO GOOD. You’ll LOVE it!
Holy yum!! This looks amazing!! Fall flavor mixed with peanut butter— girl you are speaking my language :)
I think you’d love this soup, Liz!
Alexa, this looks so so so delicious. Pinning and trying as soon as I can!
:) Thanks so much, Lucia! I hope you love it!
This sounds great! I have already made butternut squash soups twice this month. How many pounds,do you think, of squash?
Hey, Maria! Thanks so much – I’d say about 2 pounds of butternut squash for this soup. Enjoy!
Looks so yummy Alexa! I <3 Thai food so very very much. Will definitely try this!
Thanks, Kitty! This soup is seriously my favorite thing EVER :)
Added chorizo for protein!!! Amazing!!
I’m so glad you liked it :) Thanks so much for reporting back!
Just made this soup last night and we both loved it. Okay everyone, do yourselves a favor and make a double batch right off the bat because you’re gonna wanna eat it more than once. I added about 2.5 TBS peanut butter and 1.5 tsps. tamari…just because. Oh, and I left the skins on the sweet potato as per earlier suggestions.
LOVE this!! I’m so so happy you guys liked this soup – definitely one of my faves :)
Oops, forgot to mention…I used an immersion blender rather than a standard blender.
Roast the butternut squash first as it adds great flavor. Also use an immersion blender. Safer and so easy!
Love that idea! There’s nothing better than roasted bnut squash :)
I just made this today and I love it! I used frozen butternut squash cubes from Costco and coconut aminos from Trader Joe’s instead of the Tamari. I added a few more tablespoons of peanut butter bc I couldn’t taste it initially and added more coconut aminos. I topped this with chopped peanuts basil and siracha and it was awesome!! I served roasted baby bok choy on the side for a healthy dinner! Thanks so much!
LOVE the idea of using the frozen butternut squash cubes :) So glad this was a hit, Kelly!
Damn that’s some good soup!
I almost roasted the squash for more flavor but saw that you sauté it. So I opted to just saute with onion, garlic, ginger and squash. Save a step.
I would recommend saving some broth for reheating because it does get thick while it sits.
Tomorrow when I reheat for breakfast, I’m going to try a bit of cream.
Thank you for sharing. This one’s a keeper for sure.
Yessss! Love that. And love that you’re having it for breakfast. :)
I made this yesterday and It’s amazing! It’s even better then second day! Great recipe!
So glad you liked it, Brittany! Lovelovelove this recipe too :)
Hi Alexa! Do you think it would change this too much if I used almond butter?
Thanks!
Not at all! I think it would be deeeelish :)
How do you think this would be using canned pumpkin puree? Would it need any other modifications? Thanks :)
YUM! Just got done with an amazing and satisfying dinner! I used cashew butter and it was a milder taste – so I added more ;) Never too much nut butter, right? I’m a new plant based eater and I appreciate this easy and tasty recipe. I loved it so much, I’m sharing it in my Butternut Squash Recipe Roundup that posts tomorrow.
CONFESSION TIME: I’ve made this soup three times already in less than a month. My Husband eats anything I put in his plate except any kind of squash (saaaaad) BUT in this case it makes me happy because more for me lol! I made some for my girlfriend and after her first bite she said “uhh recipe please.”
Ps. I have some cooking on the stove right now! We moved into our first home and guess what my first meal was…. :P
Okay, this might be my favorite comment EVER. So excited you’re loving this recipe and that you used it to break in your first home :) Seriously grinning over here!!
Omg!! How delish!! I was going to use almond butter but my husband said the peanut butter would be more nuttier…I absolutely love this. Tks so much and it’s whats for lunch today ?
So glad you liked it, Sonya!! Almond butter would be great too, but I’m definitely partial to the PB :)
I’m planning on making this tonight for the first time…do you think it would work to use Trader Joe’s Organic Butternut Squash from the can? I bought two cans (I have no idea why…) and now I’m trying to use them up!
Totally would work with the canned squash! I hope it was yummy :)
This soup was a hit! So much so, that the family has requested it again for Christmas Day. Quadrupled the recipe for a large crowd. Easy to make too!
Totally doing a happy dance over here. :) So glad you guys liked it! It’s a favorite of mine as well! Really excited that it’ll be making another appearance Christmas Day!
I pinned this soup because it seemed good for a night I didn’t want to do a bunch of cooking. I have to admit that since it’s pretty straightforward my expectations weren’t super high. But this has to be one of the best soups I’ve ever tasted!! Absolutely delicious. Everyone loved it and it will definitely become a weekly staple!
So happy to hear this!! I’m so glad you guys liked it <3 Such a fun and easy soup!
This is definitely one of my favorites. I sauteed the onions until they caramelized and then added the garlic and ginger. Continued sauteing for 2 min and then added my vegetable broth. I added 3 TBSP of ginger and that was just enough of a kick to make it perfect. Thank you for a great recipe.
SO excited you liked this, Sheree! It’s one of our faves too :)
Yeah, it’s pretty wonderful. I didn’t blend mine bc I like to chew even if it is pointless. I used powdered ginger and almond butter. Definitely making this again. And again.
So happy to hear that! <3
What is 3 cups of butternut squash in grams or ounces? We don’t use cups in the UK
Eek I’m not sure. I think somewhere around 16 oz!
a cup is 8 oz. so 3 cups would be 24 oz. :)
Super delicious!!! Just made it and I doubled the ingredients and way more then doubled the ginger :) soup is ABSOLUTELY DELICIOUS! Thank you for the recipe.
Oh heck yes! Double ginger sounds fab :)
Really enjoyed this soup! And easy enough for kids to help – bonus. Is nutritional info available for the recipe?
I don’t provide nutrition info on my recipes, but you can copy / paste them into any nutrient counter of your choosing!
Wow. Made this tonight and it was SOOOOO good!! The only substituting I did was to use Pb2 instead of natural peanut butter (because I didn’t have any). But it worked WELL! I ended up doing closer to 3 tbsp of the Pb2 powder. I love this because my husband is allergic to coconut, and how often do you find Thai soup recipes WITHOUT coconut!! Thank you for sharing! Its a keeper for me, and I’m sharing it too!
So glad to hear that, Kass! :)
I made this yesterday. It was totally awesome!! Delicious!! I will be making it again!!
So happy to hear it!
This was really good, and so easy. I was out of olive oil (Whaaa?!!), so I used peanut oil.
I’ll be back to try some of your other suggestions.
Thank you.
So glad to hear it!
OMG!!! This is amazingly delish. Used the full 3 T. of fresh ginger, loved the layers of flavor development….even the heat. Very satisfying and definitely a keeper recipe.
GINGER! Love it. So glad you enjoyed!
This is absolutely fab and even tastes better after a day or two . Drizzle it with coconut milk and cilantro .
Yum yum!
This soup is outrageously delicious! I’m new to the Instant Pot and am wondering if there is a way to make this in there. Thoughts? Thanks a million!
LOVE that idea…I’ll test it!
Made this soup for lunch today. DELICIOUS. ?
So happy to hear that!
Any nutritional info to share?
Unfortunately no. :/ You can enter it into My Fitness Pal or your favorite calorie app though!
Hello, first off, thanks for posting this easy, delicious soup. I read through the reviews and took the tips and roasted the squash and onion together with some olive oil, garlic powder and dried ginger powder. I used chicken bone broth, low sodium soy sauce and creamy peanut butter because that’s what I had on hand- I did add red pepper flakes and used an immersion blender. Warm, comforting on a chilly fall day. Thanks again, Karen
So glad you enjoyed!
Absolutely love this soup! Like other commenters I sautéed the onions and roasted the squash before cooking and used my immersion blender to purée. I also added a can of coconut milk to the pot and I think that took the flavor and creaminess up a notch. This is a winner!
Yay!! So glad to hear that, Karen <3
This is my new favorite! I’m not a soup or a vegetable person but this is the ? I add a little extra peanut butter, a can of coconut milk and loads of cayenne pepper ?
Yay! Love hearing that <3
Have always liked butternut squash soup but wanted to try this recipe since I like ginger and love PB. I tried today and this is the best and will be my ‘go-to’ squash soup from now on! Thanks for sharing!
So glad you liked it, Karen! <3
Perfect meal for another day in quarantine! On the stove now and it smells heavenly, can’t wait for dinner!
So glad! Hope you enjoyed it!
This is outstanding! (I admit to using standard peanut butter because it is what we had on-hand.) I made it for my family as a pre-made meal this week. Based upon the response, it stands to be something I make in big batches as ‘freezer meals.”
Any idea about freezing? Add the peanut butter upon re-heating?
Thank you for this re-imagining!
This is my favorite soup in the world. I make it regularly. Thank you so much for this recipe!
What a good good soup, it will be made around here for as long as I can find butter squash!! Hope it last until dinner time!!
I just made this tonight and I’m a ginger lover so I put a good amount ;) OMG it was so so good!
So glad to hear that!!
This soup is so delicious that I make it all year round. Thank you for sharing the recipe
Lovely soup. Will eat a lot
Recipe sounds divine. Can you freeze it?
Yep, it should freeze just fine!
I’m making this for my soup club so I need 7 quarts. I see the basic recipe yields 2-3 servings. What do you consider to be a serving for this recipe? Thanks so much!!
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Spicy, savory, and warm! This is getting printed and added to the recipe binder.
My soup ended up wanting 3 cups of broth to reach the right consistency, but otherwise not a single other change is needed in my opinion.
Two of us each had a mugful, with about 4 cups left. I will make a double batch next time because I suspect we will be fighting over the leftovers in the coming days.