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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 teaspoons peanut oil |
4 cups (1/2-inch) cubed peeled butternut squash |
1 cup chopped onion |
2 tablespoons minced garlic (about 6 cloves) |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground coriander |
4 cups fat-free, less-sodium chicken broth |
3/4 cup reduced-fat creamy peanut butter |
2 tablespoons tomato paste |
1/2 teaspoon crushed red pepper |
1/4 cup chopped fresh cilantro |
Directions:
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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