Peanut Squash Soup
Ingredients
-
1
tablespoon
peanut oil
-
4
cups
butternut squash (peeled and cubed)
-
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
-
¾
cup
peanut butter
-
2
tablespoons
tomato paste
-
to taste
crushed red pepper
-
½
cup
cilantro (fresh, chopped)
Instructions
- Heat peanut oil in a large saucepan over medium-high heat.
- Add the squash, onion, garlic, salt, cumin, and coriander to the pan and sauté for 5 minutes until the onion is tender.
- Stir in the chicken broth, peanut butter, tomato paste, and crushed red pepper, mixing well.
- Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender, about 10 minutes.
- Sprinkle with cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
14g
Total carbohydrates
27g
Total protein
11g
Sodium
749mg
Cholesterol
0mg
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