Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 10

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.

Lia Huber
Recipe by Cooking Light December 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

264 calories; calories from fat 38%; fat 11.2g; saturated fat 2.4g; mono fat 5.2g; poly fat 3.4g; protein 11.3g; carbohydrates 34.6g; fiber 6.4g; cholesterol 0mg; iron 2.3mg; sodium 621mg; calcium 111mg.
Advertisement
Advertisement