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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)
Directions
- 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.
- STEP TWO
- 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.
- 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 A |
| Vitamin C |
| Calcium |
| Iron |
* 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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