This creamy butternut squash soup was inspired by “miyan taushe”, interpreted as "pumpkin soup" in Hausa. The soup gets its creaminess from peanut butter. Miyan Taushe is native to the northern part of Nigeria, and it is usually cooked with butternut squash, peanut, meats, and different vegetables. It is typically eaten with “swallow”, which is a thick paste, made from different starchy foods.Jump to Recipe
The combination of butternut squash and peanut butter in this soup makes it quite indulgent, and very delicious. The slightly nutty and sweet flavour of the butternut squash works very well with the creaminess of the peanut butter. Plus, it is another excuse to eat peanut butter, which I love, by the way! The classic Indian spices of turmeric and coriander added an aromatic and warm twist to the soup.
How To Prepare Butternut Squash
The soup is easy and quick to prepare like most of my recipes. The most difficult part is preparing the butternut squash.
To do this, you need to use a sharp knife to cut off the top of the butternut squash, then cut it in half across the length. Remove the skin with a potato peeler. Scoop out the seeds with a spoon and cut into smaller pieces. Roasted butternut squash seeds are a healthy snack, so you can save the seeds for roasting later.
Why Butternut Squash Is Good For You?
Butternut squash is rich in B vitamins, vitamins A, C and E; it is also a great source of fibre and minerals like calcium, magnesium and zinc.
Asides from protein and fats, peanut butter is also a good source of vitamin B1, vitamin E, folate and Niacin. It is an important source of protein and fat and therefore helps to prevent malnutrition in some developing parts of the world.
It is important to use peanut butter with no added sugars as sugar will not only affect the taste; and make the soup overly sweet, you will also be eating the added sugar, which is not great.
Creamy Butternut Squash Recipe
- 2 tablespoons Oil
- 2 Onions chopped
- 1 teaspoons Coriander
- 1 teaspoons Turmeric
- ½ Butternut squash peeled, deseeded and cut into smaller pieces
- 2 Red peppers cut into smaller pieces
- 3 tablespoons Peanut butter
- Salt to taste
- Heat the oil in a pan under medium heat.
- Fry the onions until they are soft and have a transluscent appearance.
- Add the turmeric and coriander and stir continuously for one minute.
- Add the butternut squash and peppers and stir to make sure they are coated with the spices in the pan.
- Pour in some water.
- Cover the pan and allow to cook until the butternut squash is soft.
- Stir in the peanut butter.
- Allow to cook for about 3 mins for the flavours to develop.
- Add some salt to taste, if required.
- Pour in a blender to puree.