Peanut and Squash Soup
Photography: Becky Luigart-Stayner; 
Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.
| Servings:6 servings (serving size: about 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- calories from fat:38 %
- protein:11.3 g
- calories:264
- sodium:621 mg
- calcium:111 mg
- cholesterol:0.0 mg
- mono fat:5.2 g
- fat:11.2 g
- carbohydrate:34.6 g
- saturated fat:2.4 g
- poly fat:3.4 g
- fiber:6.4 g
- iron:2.3 mg
directions
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.
