Recipe by Amanda Robinson
"This is a very rich and delicious squash soup, suitable for a holiday dinner."
Watch video tips and tricks
1 (1 inch) piece
fresh ginger, peeled and coarsely chopped
dried rubbed sage
unsweetened apple juice
unsweetened peanut butter
1 (14 ounce) can
reduced-sodium chicken broth
1 (14 ounce) package
frozen cooked squash, thawed
hot pepper sauce (such as Tapatio®), or to taste
Worcestershire sauce, or to taste
2 1/2 tablespoons
cider vinegar, or to taste
water, or as needed
heavy whipping cream
freshly grated nutmeg
shelled pistachios, chopped
I wasn't crazy about the peanut butter, it overpowered the other flavors. I think I would try it without the peanut butter next time. I have used peanut butter in other soup recipes and usually like it, but not this time. Maybe using a smaller amount would help.
* Percent Daily Values are based on a 2,000 calorie diet.
Amanda's Autumn Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Follow these simple shortcuts for delicious butternut squash soup.
See how to make a simple, savory, and budget-friendly split pea soup.
Discover the simple trick to delicious homemade creamy mushroom soup.