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Peanut and Squash Soup

  • 6servings
  • 264calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, H, C, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons peanut oil

  2. 4 cups (1/2-inch) cubed peeled butternut squash

  3. 1 cup chopped onion

  4. 2 tablespoons minced garlic (about 6 cloves)

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground cumin

  7. 1/4 teaspoon ground coriander

  8. 4 cups fat-free, less-sodium chicken broth

  9. 3/4 cup reduced-fat creamy peanut butter

  10. 2 tablespoons tomato paste

  11. 1/2 teaspoon crushed red pepper

  12. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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.

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