Prep Time 25 min
Cook Time 25 min
Servings 6
Difficulty Easy

Ingredients

  • 1 tbsp. Crisco® Pure Vegetable 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 Adams® 100% Natural Creamy Peanut Butter
  • 1 cup water
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 2 (14 oz.) cans reduced sodium vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 tbsps. finely minced cilantro
  • Cayenne pepper to taste, if desired

Directions

  • Step 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.

  • Step 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.

  • Step 3

    REMOVE from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.

Serving size
(1/6 of recipe)

  • Calories 200
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 500mg
  • Potassium 0mg
  • Total Carbohydrates 24g
  • Dietary Fiber 4g
  • Sugars 4g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

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

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