Name: Curried Peanut-Squash Soup
Yield: 4 servings
Ingredients: 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; 1 1/2 cups cooked brown basmati rice; 3/4 cup sliced green onions; 6 tablespoons creamy peanut butter; 1/4 cup chopped fresh cilantro; 6 lime wedges; Green onion strips (optional)

Servings: 4 persons

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
1 1/2 cups cooked brown basmati rice
3/4 cup sliced green onions
6 tablespoons creamy peanut butter
1/4 cup chopped fresh cilantro
6 lime wedges
Green onion strips (optional)

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 green onion strips, if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Curried Peanut-Squash Soup

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