Curried Peanut-Squash Soup

The recipe calls for brown basmati rice, but any cooked rice will work.


6 servings (serving size: 1 1/3 cups soup and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 33 %
Fat 9.3 g
Satfat 1.9 g
Monofat 4.2 g
Polyfat 2.5 g
Protein 9.7 g
Carbohydrate 35.7 g
Fiber 7.3 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 677 mg
Calcium 91 mg


Cooking spray
2 cups thinly vertically sliced onion
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt, divided
1/4 teaspoon ground red pepper
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups chopped peeled butternut squash
1 cup shredded carrot
1 cup frozen green peas, thawed
1 1/2 cups cooked brown basmati rice
3/4 cup sliced green onions
6 tablespoons creamy peanut butter
1/4 cup chopped fresh cilantro
6 lime wedges
Green onion strips (optional)


Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 6 minutes or until tender, stirring occasionally. Stir in curry powder, cumin, 1/2 teaspoon salt, pepper, and garlic. Cook 1 minute, stirring constantly. Add broth, squash, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in peas; cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 teaspoon salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges; garnish with green onion strips, if desired.

Maureen Callahan,

Cooking Light

January 2006
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