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Peanut and Squash Soup

Peanut and Squash Soup

Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.

Cooking Light JULY 2010

  • Yield: 6 servings (serving size: About 1 cup)

Ingredients

  • 1 1/2 teaspoon peanut oil
  • 4 cup (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 tablespoon 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.

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 38%
  • Fat: 11.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.4g
  • Protein: 11.3g
  • Carbohydrate: 34.6g
  • Fiber: 6.4g
  • Iron: 2.3mg
  • Sodium: 621mg
  • Calcium: 111mg
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Peanut and Squash Soup recipe

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