Butternut Squash Peanut Soup

This recipe is from the January edition of Cooking Light Magazine.

Note: spray measuring cup lightly with Pam so that peanut butter comes out easily.

1 1/2 t. peanut oil
4 cups of 1/2-inch cubed peeled butternut squash
1 cup chopped white onion
2 T minced garlic (about 6 cloves)
1/2 t salt
1/2 t ground cumin
1/4 t ground coriander
4 cups fat-free less-sodium chicken broth (or vegetable broth)
3/4 cup reduced-fat creamy peanut butter
2 T tomato paste
1/2 t crushed red pepper
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add squash and next five 
ingredients (through coriander); saute 5 minutes or until onion is tender. 
Add broth, peanut butter, tomato paste, and pepper; stirring well to combine.
 Bring to boil. Reduce heat; simmer uncovered about 10 minutes or until the 
squash is tender. Sprinkle with cilantro and serve hot.


Yield: 6 servings, size: about 1 cup

calories: 264 (38% from fat)
Fat: 11.2g (sat. 2.4g, mono 5.2g poly 3.4g)
Protein: 11.3g
Carb: 34.6g
Fiber: 6.4g
Cholesterol: 0mg
Iron: 2.3mg
Sodium: 621mg
Calcium: 111mg

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