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Butternut and Quinoa Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

A hearty soup that contains quinoa, butternut squash, peanut butter, corn and onions.

Ingredients

  1 Tbs 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 Smucker's® Natural Creamy Peanut Butter, stirred

  1 cup water

  1 tsp cumin

  1/2 tsp salt

  2 cans (14 oz.) vegetable broth

  1/2 cup quinoa, rinsed

  2 Tbs finely minced cilantro

  Cayenne pepper to taste, if desired

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Directions

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.