Peanut and Squash Soup

September 26, 2009 at 3:33 pm (Soup)
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Source:  Cooking Light December 2007

Yield

6 servings (serving size: about 1 cup)

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

Preparation

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.

Nutritional Information

Calories: 264 (38% from fat)
Fat: 11.2g (sat 2.4g,mono 5.2g,poly 3.4g)
Protein: 11.3g
Carbohydrate: 34.6g
Fiber: 6.4g
Cholesterol: 0.0mg
Iron: 2.3mg
Sodium: 621mg
Calcium: 111mg

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