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 Cooking Light

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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
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 621mg
  • Calcium: 111mg

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

  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.
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