Butternut and Quinoa Soup Recipe | Yummly

Butternut and Quinoa Soup

CRISCO
13Ingredients
50Minutes
190Calories
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Ingredients

US|METRIC
  • 1 tablespoon Crisco Pure Vegetable Oil
  • 1/2 cup yellow onions (chopped)
  • 2 cups butternut squash (peeled, seeded, cubed, bite-sized)
  • 1 cup yellow corn
  • 1/2 cup red pepper (chopped)
  • 1/4 cup Smucker's Natural Creamy Peanut Butter
  • 1 cup water
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 28 ounces vegetable broth
  • 1/2 cup quinoa (rinsed)
  • 2 tablespoons fresh cilantro (minced)
  • cayenne pepper (to taste, if desired)
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    Directions

    1. HEAT oil in 4-quart saucepan over medium heat. Add onions. Cook until soft. Stir in squash, corn and red pepper. Cook 5 minutes more.
    2. STEP TWO
    3. BLEND peanut butter, water, cumin and salt in blender or food processor until combined. Add to vegetables in saucepan. Stir in broth and quinoa. Bring to a boil; reduce to simmer. Cover and simmer 10 to 15 minutes or until quinoa is tender.
    4. REMOVE from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.
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    NutritionView More

    190Calories
    Sodium21% DV500mg
    Fat12% DV8g
    Protein12% DV6g
    Carbs8% DV24g
    Fiber16% DV4g
    Calories190Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol0mg0%
    Sodium500mg21%
    Potassium
    Protein6g12%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A110%
    Vitamin C45%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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