Recipe by Amanda Robinson
"This is a very rich and delicious squash soup, suitable for a holiday dinner."
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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
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