Ingredients

4 Servings

Produce

  • Fresh Ginger 3/4 tsp

  • Cilantro 1 Tbsp

  • Butternut Squash 1

  • Fresh Sage Leaf 1 1/2 bunches

  • Lime 1/2

  • Garlic Cloves 5

  • Yellow Onion 1

Spices

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

  • Garlic Powder 1/4 tsp

Packaged Products

  • Unsweetened Smooth Peanut Butter 1/3 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Coconut Milk 2 Tbsp

  • Vegetable Stock 8 cups

  • Sriracha Sauce 3/4 tsp

  • Fish Sauce 5/8 tsp

  • Soy Sauce 1 Tbsp

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 1, peeled, deseeded, diced Butternut Squash
    • 1, diced Yellow Onion
    • 5, peeled Garlic Cloves
    • 1 bunch, leaves, tender stems Fresh Sage Leaf
  2. Simmer Soup

    In a medium to large pot, sauté onions and garlic in oil over medium heat for 5 minutes. Add the butternut squash, sage and stock. Simmer for 12 minutes or until squash is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  3. Prepare Thai Peanut Sauce

    Place all ingredients into a bowl. Whisk together well until smooth and combined.

    • 1/2, juiced Lime
    • 1/3 cup Unsweetened Smooth Peanut Butter
    • 2 Tbsp Coconut Milk
    • 1 Tbsp Water
    • 1 Tbsp Soy Sauce
    • 3/4 tsp Fish Sauce
    • 3/4 tsp Sriracha Sauce
    • 1/4 tsp Garlic Powder
    • 3/4 tsp, grated Fresh Ginger
    • 1 Tbsp, stems removed, chopped Cilantro
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with sage, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, leaves picked Fresh Sage Leaf
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 530 kcal  
Total Fat 25 g 31%
Total Saturated Fat 7 g 34%
Unsaturated Fat 18 g  
Low Cholesterol 15 mg 5%
Low Sodium 1110 mg 50%
Total Carbohydrate 60 g 22%
Fiber Total Dietary 11 g 38%
Sugars Total 16 g  
Protein 21 g 42%
Vitamin C 59 mg 70%
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By Innit Culinary Team