Best 10 Autumn Gold Peanut Soup Recipes

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As the leaves change color and the air turns crisp, there's nothing quite like a warm and comforting bowl of soup to chase away the chill. If you're looking for a unique and flavorful soup recipe to try this autumn, look no further than autumn gold peanut soup. This creamy, richly spiced soup is packed with tender, protein-packed peanuts. The slight sweetness of the butternut squash and carrots balanced by the earthy spices and a hint of heat from the ginger and cayenne.

Let's cook with our recipes!

BOILED PEANUT SOUP



Boiled Peanut Soup image

Provided by Alton Brown

Time 1h15m

Yield 6, approximately 3 quarts

Number Of Ingredients 12

8 slices thick-cut bacon, chopped
14 ounces chopped onions, approximately 3 cups
6 cups chicken broth
22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows
1 tablespoon chopped fresh thyme leaves
3 cups 2 percent milk
4 teaspoons rice wine vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground white pepper
2 pounds in-shell raw Virginia or Valencia peanuts
3 ounces kosher salt
3 gallons water

Steps:

  • Place a 6 quart pot over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes. Remove the bacon to a paper-towel lined plate or rack. Pour off all but 3 tablespoons of the bacon fat.
  • Decrease the heat to medium and add the onions to the pot. Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes. Add the broth, peanuts and thyme. Increase the heat to high, and bring to a boil. Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer. Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes.
  • Turn off the heat and puree the mixture with a hand-held stick blender until smooth. Add the milk, vinegar, salt and pepper and puree until combined. Turn the heat back to medium and cook until warmed through, 5 to 7 minutes. Garnish with the reserved bacon and serve immediately.
  • Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
  • Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
  • Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
  • *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
  • approximately 4 pounds in shell and 2 pounds out of shell

AUTUMN GOLD SQUASH SOUP



Autumn Gold Squash Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 medium to large butternut squash (about 2 cups cooked pulp)
1 large Spanish onion, chopped (about 3 cups)
2 tablespoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1 1/2 cups water
11/2 cups tomato juice
1 cup apple juice
1 cup orange juice
Salt and ground black pepper

Steps:

  • Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
  • Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
  • In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

GHANA PEANUT SOUP (NKATENKWAN)



Ghana Peanut Soup (Nkatenkwan) image

Famed peanut soup from Ghana

Provided by freedes

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
  • Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking.
  • Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily.
  • Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup.
  • Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.

PEANUT SOUP



Peanut Soup image

Categories     Sauce     Side     Peanut     Simmer

Yield makes 4 servings

Number Of Ingredients 6

2 cups unsalted roasted peanuts or 1 cup peanut butter
1 medium onion, peeled and quartered
1 quart chicken stock or vegetable stock, preferably homemade
1 cup milk or heavy cream
Salt to taste
Cayenne, hot red pepper flakes, or Tabasco sauce to taste

Steps:

  • Place the peanuts in a food processor and process until the mixture is smooth and buttery, stopping the machine to scrape down the sides as necessary. If you are using peanut butter, just place it in the processor. Add the onion and process until well combined.With the machine running, pour in the stock.
  • Transfer the peanut mixture to a saucepan and place over medium-low heat. Simmer until the mixture thickens, about 7 minutes. Slowly stir in the milk, then season with salt and cayenne. Serve with simple crackers.

AUTUMN GOLD BUTTERNUT SQUASH SOUP



Autumn Gold Butternut Squash Soup image

Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium butternut squash
1 large onion, chopped
2 teaspoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon thyme
2 bay leaves
1 medium carrot, diced
2 stalks celery, chopped
1 1/2 cups water
1 1/2 cups tomato soup
1 cup apple juice
1 cup orange juice
salt and pepper

Steps:

  • Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
  • Saute the chopped onion in the oil with the spices and bay until onion is translucent.
  • Add the carrot and celery and the squash water.
  • Cover and simmer until carots are tender.
  • REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

AUTUMN SOUP



Autumn Soup image

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Steps:

  • Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

PEANUT SOUP



Peanut Soup image

An interesting and exotic soup that's also very rich.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 tablespoons margarine
3 tablespoons minced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup peanut butter
½ cup ground peanuts
4 cups chicken broth
salt and pepper to taste

Steps:

  • In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g

AFRICAN SWEET POTATO AND PEANUT SOUP



African Sweet Potato and Peanut Soup image

A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.

Provided by GregMcE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 17

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 ½ pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 ½ cups water
1 teaspoon salt
¼ cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
  • Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
  • Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.7 g, Fat 8.6 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 493.6 mg, Sugar 8.9 g

PEANUT SOUP



Peanut Soup image

Provided by Molly O'Neill

Categories     soups and stews

Time 35m

Yield Six servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 cup roughly chopped celery
1/2 cup roughly chopped onion
2 tablespoons minced fresh parsley
2 tablespoons all-purpose flour
2 14 1/2-ounce cans stewed tomatoes, undrained
4 cups chicken broth, homemade or low-sodium canned
2 cups finely chopped peanuts
2 teaspoons kosher salt
Freshly ground pepper to taste
Minced green onions and chopped peanuts for garnish (optional)

Steps:

  • In a large, heavy pot, melt the butter over medium heat. Add the sweet potato, celery, onion and parsley. Sprinkle the flour over the vegetables and cook, stirring frequently, for 12 minutes.
  • Stir in the tomatoes and mix well. Stir in the chicken broth, peanuts, salt and pepper. Bring to a boil. Lower the heat and simmer until the vegetables are soft, about 20 minutes. Ladle into bowls and sprinkle with green onions and chopped peanuts, if desired.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 940 milligrams, Sugar 10 grams, TransFat 0 grams

AUTUMN GOLD PEANUT SOUP



Autumn Gold Peanut Soup image

Make and share this Autumn Gold Peanut Soup recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon oil
1 cup chopped onion
1 teaspoon ground cumin
1 lb sweet potato, peeled and cut into chunks
1 large green apple, peeled and cut into chunks (Granny Smith is good)
1 (10 ounce) can chicken broth
3/4 cup apple juice
1/8 teaspoon cinnamon
1/2 cup creamy peanut butter
salt and pepper
sour cream
chopped peanuts
chives
apple, sliced thin

Steps:

  • Heat oil in large saucepan over medium heat.
  • Add onion and cumin.
  • Cook, stirring occasionally until onion is transparent.
  • Add sweet potato, apple, chicken broth, apple juice, cinnamon and salt and pepper to taste.
  • Cover and bring to a boil.
  • Reduce heat and simmer until sweet potato and apples are tender, about 20 minutes.
  • Add peanut butter and stir until melted.
  • Puree soup in fool processor or blender until smooth.
  • Return to pan and heat through.
  • To serve, ladle soup into warm bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

Tips:

  • To save time, use pre-chopped vegetables or a food processor to quickly chop them.
  • For a smoother soup, use an immersion blender or food processor to blend the soup until it reaches your desired consistency.
  • If you don't have peanut butter, you can use other nut butters, such as almond butter or cashew butter. However, the flavor of the soup will be different.
  • Serve the soup with a dollop of sour cream or yogurt, a sprinkle of chopped peanuts, and a side of crusty bread or crackers for a complete meal.

Conclusion:

Autumn Gold Peanut Soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The combination of sweet potatoes, peanuts, and spices creates a rich and flavorful soup that is sure to warm you up on a cold day. This soup is also a great way to use up leftover turkey or chicken. So next time you're looking for a comforting and satisfying soup, give Autumn Gold Peanut Soup a try.

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