Butternut and Quinoa Soup

SMUCKER'S
13Ingredients
50Minutes
190Calories

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 (stirred)
  • 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. 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.
    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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    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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