Recipe of the Week: Peanut and Squash Soup

This yummy soup from Seventh Generation will warm your tummy and warm your soul this winter. It's a Senegalese dish with a wonderful sweet/spicy flavor.

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 coriander
4 cups chicken or vegetable broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro  

How to Make It:
1. Heat peanut oil in a large saucepan over medium-high heat.
2. Add squash and next 5 ingredients (through coriander) to pan. Sauté 5 minutes or until tender.
3. Add broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until the squash is tender.
4. Sprinkle with cilantro and serve.

Makes 6 one-cup servings.

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