How to make vegetarian peanut squash soup, sweet and delicious

Are you looking for how to cook squash and peanut soup looking for a delicious, sweet vegetarian dish for your family meal? The squash and peanut soup is refreshing, nutritious, and easy to make. The following article will give detailed instructions on how to peel and slice squash and make standard squash and peanut soup, helping you to have a delicious, soft vegetarian soup with natural sweetness, suitable for every meal.

Ingredients for squash and peanut soup

To cook delicious, sweet and fatty vegetarian peanut squash soup, preparing fresh and clean ingredients is an important step. Below is a detailed list of ingredients needed:

• Loofah: 1-2 medium fruits
• Peanuts: 50-70g
• Shallots: 1-2 bulbs, finely chopped to saute, helps the soup to have an attractive aroma.
• Basic spices: Salt, vegetarian seasoning, sugar, pepper
• Herbs (optional):Green onions, cilantro

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How to make squash and peanut soup

Raw material preparation

Before cooking, the squash needs to be peeled, the ends removed and washed thoroughly. Then cut into bite-sized slices, about 0.5-1cm thick, can be cut lengthwise or in circles depending on preference. Slicing evenly will help the squash cook quickly, retain its sweetness and not be crushed.

Wash peanuts, soak for 30 minutes to soften. Peel and mince shallots; garnish with chopped green onions or cilantro. Careful preparation will help the soup have beautiful color, aroma and standard flavor.

Cook squash soup with peanuts

After preparing the ingredients, put the pot on the stove and add a little cooking oil, heat to medium. Fry the chopped shallots until fragrant and slightly golden, do not let the onions burn or the soup will be bitter.

Next, add peanuts and stir well for about 1-2 minutes so that the peanuts absorb the onion scent, making them a bit nutty and fragrant. Stirring the peanuts with onions first helps the soup to have a deeper flavor when cooked, making the dish more appealing right from the start.

Next, add water to the pot, the amount of water depends on the amount of squash and peanuts, usually about 1-1.2 liters for 1-2 squash and 50-70g peanuts. Boil the water over medium heat. When the water starts to boil, add squash into the pot, reduce the heat to medium so that the soup simmers, avoid cooking too vigorously to cause the squash to be crushed.

Season with salt, vegetarian seasoning, and sugar to taste. You can taste the broth to adjust the seasoning accordingly, keeping the natural sweetness of the squash and peanuts.

Cook for about 5-7 minutes until the squash is soft and the peanuts are fully expanded. During the cooking process, use a spoon to gently stir the squash to avoid breaking it, ensuring that the squash slices do not get crushed and retain their bright green color. The squash and peanut soup should be cooked over medium heat and not for too long, because if cooked for too long, the squash will lose its softness and crispness, and the broth will lose its clarity and natural sweetness.

Finished product

When the squash and peanut soup is done, the soup will have the lush green color of squash, the natural nutty flavor of peanuts and the light aroma of shallots. The hot soup will help retain the original flavor, is refreshing, easy to eat and very good for health, especially suitable for family meals, even for vegetarians or on hot summer days.

Before enjoying, you can sprinkle chopped green onions or cilantro on top to enhance the color and flavor. The soup is both nutritious and beautiful, providing fiber, vitamins and vegetable protein, making the meal more flavorful and easy to digest.

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Frequently Asked Questions

What is the effect of squash cooked with peanuts?

Luffa soup with peanuts is both refreshing and nutritious. Luffa provides fiber, vitamins and minerals to help with bowel movements and cooling, while peanuts add vegetable protein and healthy fats, creating a rich, naturally sweet taste for the soup. This combination creates a nutritious vegetarian soup, suitable for both family meals and vegetarians.

Why does squash turn black when cooked?

Pickled squash is prone to darkening when cooked because the fruit contains many compounds that are easily oxidized. In particular, the enzyme polyphenol oxidase (PPO) in squash is very active, and when exposed to air or high temperatures, this enzyme will promote the oxidation process, causing the squash to turn dark. You can limit this phenomenon by shaking the squash with a little salt or rinsing it with diluted salt water before cooking. Salt helps inhibit the activity of the PPO enzyme, thereby keeping the squash green after processing.

How to peel squash properly?

When peeling a squash, you should remove the thin outer skin and both ends of the fruit. With young squash, you should peel gently to keep the flesh soft and naturally sweet, avoiding crushing the squash. After peeling, wash under running water to remove dirt and bacteria from the skin.

How to cut squash properly?

After peeling, the squash should be sliced into bite-sized pieces, about 0.5-1cm thick. You can cut them lengthwise or in circles depending on your preference. Slicing evenly helps the squash cook quickly, retain its natural sweetness, and is easy to cook in squash and peanut soup.

Summary

Luffa soup with peanuts is a refreshing, sweet and nutritious vegetarian soup, suitable for every family meal. Preparing fresh ingredients, processing squash properly and cooking soft peanuts will help the soup retain its natural sweetness, attractive color and characteristic aroma. Ordering fresh squash from a reputable supplier like Kamereo helps you always ensure the quality of ingredients, save time and bring delicious meals with standard flavor.