Curried Peanut-Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The recipe calls for brown basmati rice but any cooked rice will work. Cooking Light, JANUARY 2006. Cooking spray, onion, curry powder, cumin, salt, ground red pepper, cloves, chicken broth, butternut squash, carrot, frozen green peas, brown basmati rice, green onions, creamy peanut butter, cilantro, lime cvt Ingredients:
1 cooking spray |
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 |
3/4 cup raw brown basmati rice, to yield 1 1/2 cups cooked |
3/4 cup sliced green onions |
6 tablespoons creamy peanut butter |
1/4 cup chopped fresh cilantro |
6 wedges lime juice |
Directions:
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 additional green onion strips, if desired.
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