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Butternut squash and peanut butter soup

Creamy Butternut Squash Recipe

Abi Olayiwola
Butternut squash and peanut soup inspired by Miyan Taushe from the northern part of Nigeria is so easy to prepare and full of flavour
5 from 3 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Lunch, Soup, starter
Cuisine Nigerian
Servings 2 people
Calories 298 kcal


  • 2 tablespoons Oil
  • 2 Onions chopped
  • 1 teaspoon Coriander
  • 1 teaspoon 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.


Calories: 298kcal
Keyword Butternut squash and peanut, Butternut squash soup, Miyan taushe, Soup, Vegetarian soup
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