• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Curried Peanut-Squash Soup

  • 6servings
  • 252calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 2 cups thinly vertically sliced onion

  3. 1 tablespoon curry powder

  4. 1 1/2 teaspoons ground cumin

  5. 3/4 teaspoon salt, divided

  6. 1/4 teaspoon ground red pepper

  7. 2 garlic cloves, minced

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

  9. 2 cups chopped peeled butternut squash

  10. 1 cup shredded carrot

  11. 1 cup frozen green peas, thawed

  12. 1 1/2 cups cooked brown basmati rice

  13. 3/4 cup sliced green onions

  14. 6 tablespoons creamy peanut butter

  15. 1/4 cup chopped fresh cilantro

  16. 6 lime wedges

  17. Green onion strips

Instructions Jump to Ingredients ↑

  1. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback