6 servings (serving size: 1 1/3 cups soup and 1 lime wedge)

The recipe calls for brown basmati rice, but any cooked rice will work.

How to Make It

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 6 minutes or until tender, stirring occasionally. Stir in curry powder, cumin, 1/2 teaspoon salt, pepper, and garlic. Cook 1 minute, stirring constantly. Add broth, squash, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in peas; cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 teaspoon salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges; garnish with green onion strips, if desired.

Ratings & Reviews

ginnybunk's Review

March 30, 2013
One of my all time favorite recipes. I have been making this particular recipe for a few years. It's thick (which I'm into). It can tend to be more like an Indian Dahl dish if you add the rice too long before serving or using too much squash. I keep my brown rice separate so we can have it 'soupy' for multiple days or after freezing. I was in the habit of just throwing all the squash I had in their but have cut back on that and it has been perfect. (Next time I'll just double the recipe.)

carolb1964's Review

February 28, 2012
Great flavor and very satisfying. I loved this recipe and shared it with a few people. I highly recomend it, especially on a cold night.

johlerc's Review

December 12, 2011
Great recipe! I substituted already cut and peeled sweet potatoes from Trader Joe's instead of the squash and it was delicious!

kmsanders3's Review

June 10, 2011
This is my go-to soup recipe, and one of my favorite foods! This soup has such a wonderful blend of flavors. I've started putting more chicken broth in it to make it a bit thinner- and to make it go further- I always want more!

ginnyranly's Review

October 05, 2010
Delicious and satisfying. Highly recommended for an easy weeknight meal!

cookininvanwert's Review

September 15, 2010
Wonderful combination of flavors, but makes a very spicy soup. If you're not a fan, leave out the red pepper-- doesn't affect the taste but eliminates some of the "heat".

Maywati's Review

March 25, 2010
Delicious recipe. Hearty and creamy and very comforting soup. Would definitely make again. Only negative is having to peel and cut squash which takes forever and is not very easy to do.

JodieP's Review

January 21, 2010
We loved this recipe and will be a keeper for us. I followed the recipe exactly with no substitutions. You could easily add diced chicken or serve over chicken. We ate this as a meal as it is quite filling. Give it a try, you won't regret it!

smpotter012's Review

February 15, 2009
I've made this a few times and it's a delicious hearty soup with great flavors; however, I did make but a few modifications. I cooked the butternut squash first (450 degrees for 40 min) and then added it already cooked to the broth for around 10 min. I then used a stick blender to puree the soup before adding the peas, peanut butter, rice, cilantro and green onion. I also added slightly more curry powder then what the recipe calls for since we like a bit more heat.