Peanut and Squash Soup

Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Lia Huber,

December 2005