The recipe calls for brown basmati rice, but any cooked rice will work.
2 cups thinly vertically sliced onion
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt, divided
1/4 teaspoon ground red pepper
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups chopped peeled butternut squash
1 cup shredded carrot
1 cup frozen green peas, thawed
1 1/2 cups cooked brown basmati rice
3/4 cup sliced green onions
6 tablespoons creamy peanut butter
1/4 cup chopped fresh cilantro
6 lime wedges
Green onion strips (optional)
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.
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.)
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!
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!
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.
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