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.
Cooking Light DECEMBER 2005
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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