Peanut and Squash Soup

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.