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Ингредиенты
- 2 Tbsp. vegetable oil
- 2 tsp cumin seeds (or possibly 1 tspn grnd cumin)
- 2 c. unsalted peanuts preferably raw
- 2 med onions diced
- 2 x garlic cloves chopped
- 3 x carrots peeled, diced
- 4 x celery ribs diced
- 2 tsp grated fresh ginger (or possibly 1 tspn grnd ginger)
- 1/8 tsp freshly-grnd black pepper
- 1/8 tsp grnd cayenne (optional)
- 1/8 tsp dry thyme
- 6 c. vegetable stock or possibly water
- 1 lrg butternut squash peeled, and cut in 1" chunks - (4 to 6 c.)
- 1/4 c. lemon juice Sea salt to taste Freshly-grnd black pepper to taste
Инструкции
- Heat oil in stock pot over medium heat. When warm, add in cumin and peanuts; saute/fry till peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, and add in onions, garlic, carrots, celery and seasonings. Cook till vegetables are soft.
- Add in stock and squash, and cook till squash is very soft.
- Puree mix in blender or possibly food processor, and return to pot. Add in lemon juice and season with salt and pepper. Serve warm.
- This recipe yields 12 servings.
- Wine Suggestions: One of the great reasons to drink Riesling is because it is such a good wine to pair with almost any dish. And because Riesling comes from many countries and is made in many styles, it's pretty difficult not to find one to pair with holiday fare such as this Butternut Squash-Peanut Soup. Experiment! But if you wish a nonalcoholic beverage, drink apple cider.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 12 servings | |
| Calories 42 | |
| Calories from Fat 21 | 50% |
| Total Fat 2.42g | 3% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 490mg | 20% |
| Potassium 108mg | 3% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.58g | 2% |
| Protein 0.49g | 1% |
