Wednesday, January 04, 2006
Peanut and Squash Soup
After a few spoonfuls of this creamy soup, you won't be able to stop, and might even go back for seconds...or thirds. In fact, you may witness dinner guests licking their bowls. The recipe is a traditional African dish. It's adapted from a recipe in the December 2005 issue of Cooking Light, and serves 6.
Ingredients:
1-1/2 t. peanut oil
4 c. peeled 1/2-inch-dice butternut squash
2 c. chopped sweet onion
1 T. minced garlic
1/2 t. salt
1/2 t. ground cumin
1/4 t. ground coriander
4 c. vegetable broth
3/4 c. reduced-fat creamy peanut butter
2 T. tomato paste
1/2 t. crushed red pepper flakes
2 T. lemon juice
Chopped cilantro, for garnish
Step-by-step:
1. Heat oil in a large saucepan over medium-high heat. Add squash, onion, garlic, salt, cumin, and coriander; saute 5 minutes, or until onion is tender.
2. Add broth, peanut butter, tomato paste, and pepper flakes, stirring well to combine. Bring to a boil. Reduce heat and simmer uncovered, 10 minutes or until squash is tender.
3. Add lemon juice, and stir well. Taste and add more salt or lemon, if you wish. Serve hot, garnished with cilantro.
Labels: soups
