Peanut Squash Soup
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Peanut Squash Soup
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Adapted from Cooking Light Magazine
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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 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.
- Calories 256
- Calories from Fat 126
- % Daily Value*
- Fat 14g
- 22%
- Saturated Fat 2g
- 13%
- Sodium 749mg
- 33%
- Potassium 749mg
- 21%
- Carbohydrates 27g
- 9%
- Fiber 4g
- 17%
- Sugar 7g
- 8%
- Protein 11g
- 22%
- Vitamin A 10095IU
- 202%
- Vitamin C 32.2mg
- 39%
- Calcium 76mg
- 8%
- Iron 1.9mg
- 11%
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