Butternut and Quinoa Soup

Prep Time: 25 min

Cook Time: 25 min

Yield: 6 (1 cup) servings


  • 1 tablespoon Crisco® Pure Olive 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 Laura Scudder's® Old Fashioned Smooth Peanut Butter
  • 1 cup water
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 (14 oz.) cans vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 tablespoons finely minced cilantro
  • Cayenne pepper to taste, if desired


  1. HEAT oil in 4-quart saucepan over medium heat. Add onions, cooking slowly until soft and yellow in color. 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 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.

    Nutritional Information Per Serving

    Serving Size (1/6 of recipe), Calories 190 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 500mg, Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 4g), Protein 6g; Percent Daily Value*: Vitamin A 110%, Vitamin C 45%, Calcium 4%, Iron 8%.

    *Percent Daily Values are based on a 2,000 calorie diet.

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