Name: Peanut and Squash Soup
Yield: 6 servings (serving size: about 1 cup)
Ingredients: 1 ½ teaspoons peanut oil; 4 cups (1/2-inch) cubed peeled butternut squash; 1 cup chopped onion; 2 tablespoons minced garlic (about 6 cloves); ½ teaspoon salt; ½ teaspoon ground cumin; ¼ teaspoon ground coriander; 4 cups fat-free, less-sodium chicken broth; ¾ cup reduced-fat creamy peanut butter; 2 tablespoons tomato paste; ½ teaspoon crushed red pepper; ¼ cup chopped fresh cilantro

Directions

Step 1
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.

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Nutrition Facts

Per Serving:

264 calories; calories from fat 38%; fat 11.2g; saturated fat 2.4g; mono fat 5.2g; poly fat 3.4g; protein 11.3g; carbohydrates 34.6g; fiber 6.4g; iron 2.3mg; sodium 621mg; calcium 111mg.

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Ingredients

Directions

Nutrition Facts