Peanut Squash Soup
Adapted from Cooking Light Magazine
Servings 6 people
Ingredients
- 1 tablespoon peanut oil
- 4 cups butternut squash peeled and cubed (1/2")
- 1 cup onion chopped
- 2 tablespoons garlic minced (about 6 cloves)
- ¼ teaspoon salt
- ½ teaspoon cumin ground
- ¼ teaspoon coriander ground
- 3 cups chicken broth (depending on how soupy you like it)
- ¾ cup peanut butter
- 2 tablespoons tomato paste
- crushed red pepper to taste
- ½ cup cilantro fresh, chopped
Instructions
- Heat peanut oil in a large saucepan over medium-high heat.
- Add squash and next 5 ingredients (through coriander) to pan.
- Sauté for 5 minutes or until onion is tender.
- Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
- Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).
- Sprinkle with cilantro and serve.
Notes
* Sub vegetable stock to make this vegetarian.
Nutrition Facts
Nutrition Facts
Peanut Squash Soup
Amount Per Serving
Calories 256
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 749mg33%
Potassium 749mg21%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 7g8%
Protein 11g22%
Vitamin A 10095IU202%
Vitamin C 32.2mg39%
Calcium 76mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.