Curried Peanut-Squash Soup Recipe

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Recipes with onions
Recipes with curry powder
Recipes with cumin

Looking for an easy Curried Peanut-Squash Soup recipe? Learn how to make Curried Peanut-Squash Soup using healthy ingredients.

Submitted by christinavt

Makes 6 servings

The recipe calls for brown basmati rice but any cooked rice will work. Cooking Light, JANUARY 2006. Cooking spray, onion, curry powder, cumin, salt, ground red pepper, cloves, chicken broth, butternut squash, carrot, frozen green peas, brown basmati rice, green onions, creamy peanut butter, cilantro, lime cvt

Recipe Ingredients for Curried Peanut-Squash Soup

1	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 (105273)
2	cups (chopped peeled) butternut squash
1	cup shredded carrot
1	cup frozen green peas, thawed
3/4	cup raw brown basmati rice, to yield 1 1/2 cups cooked (82910)
3/4	cup sliced green onions
6	tablespoons creamy peanut butter
1/4	cup chopped fresh cilantro
6	wedges lime juice

Recipe Directions for Curried Peanut-Squash Soup

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 additional green onion strips, if desired.

Categories

Nuts, Vegetables, Soup, African, American, Simmer, Gluten-Free, Sugar-Free

Serving Size 346.2g

Amount Per Serving

Calories

247

Calories from Fat

% Daily Value^*

Total Fat

9.7g

15%

Saturated Fat

1.6g