Curried Peanut-Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The recipe calls for brown basmati rice, but any cooked rice will work. Ingredients:
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 |
2 cups chopped peeled butternut squash |
1 cup shredded carrot |
1 cup frozen green peas, thawed |
1 1/2 cups cooked brown basmati rice |
3/4 cup sliced green onions |
6 tablespoons creamy peanut butter |
1/4 cup chopped fresh cilantro |
6 lime wedges |
green onion strips (optional) |
Directions:
1. 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 green onion strips, if desired.
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