Butternut and Quinoa Soup

Butternut and Quinoa Soup

Prep Time 25 min
Cook Time 25 Min
Servings 6
Difficulty Easy

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1/2 cup chopped yellow onions
  • 2 cups peeled, seeded, cubed (bite-sized) butternut squash
  • 1 cup yellow corn
  • 1/2 cup chopped red pepper
  • 1/4 cup Smucker's® Natural Creamy Peanut Butter stirred
  • 1 cup Water
  • 1 teaspoon cumin
  • 1/2 teaspoon Salt
  • 2 (14 oz.) cans vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 tablespoons minced fresh cilantro
  • Cayenne pepper to taste, if desired

Directions

  • Step 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.

  • Step 2

    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.

  • Step 3

    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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