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Peanut and Squash Soup

Becky Luigart-Stayner
Yield 6 servings (serving size: about 1 cup)
Hailing from Senegal, the mildly spicy, slightly sweet Peanut Squash Soup would be well complemented by a side of stewed collard greens or Swiss chard.

Ingredients

  • 1 1/2 teaspoons peanut oil
  • 4 cups (1/2-inch) cubed peeled butternut squash
  • 1 cup chopped onion
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4 cups fat-free, less-sodium chicken broth
  • 3/4 cup reduced-fat creamy peanut butter
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 264
  • caloriesfromfat 38 %
  • fat 11.2 g
  • satfat 2.4 g
  • monofat 5.2 g
  • polyfat 3.4 g
  • protein 11.3 g
  • carbohydrate 34.6 g
  • fiber 6.4 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 621 mg
  • calcium 111 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.