Curried Peanut-Squash Soup

Name: Curried Peanut-Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters cooked brown basmati rice; 473 milliliters chopped peeled butternut squash; 237 milliliters shredded carrot; 6 Tbsps creamy peanut butter; 1 Tbsp curry powder; 946 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 177 milliliters sliced green onions; 2 teaspoons ground cumin; 0 teaspoons ground red pepper; 6 lime wedges; 473 milliliters thinly vertically sliced onion; 237 milliliters frozen green peas, thawed; 1 teaspoons salt, divided

Curried Peanut-Squash Soup might be Head to the store and pick up ground cumin, lime wedges, ground pepper, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large Dutch oven over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Curry Powder

Garlic

Pepper

Cumin

Onion

Salt

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.

Ingredients you will need

Peanut Butter