Peanut and Squash Soup, CL 12/05

[valchemist]

This is a really delicious soup. I followed the recipe to the letter. I was happy to find a use for the reduced fat PB that has been languishing in the cabinet (due to the fact that we think it tastes gross plain). I thought the spice levels were right on -- a little warmth from the cumin and coriander and just a touch of heat from the crushed red pepper. The soup is slightly sweet from the squash and PB, but I like that. And the cilantro is a great addition, so don't skip that (unless of course you don't care for cilantro).


Peanut and Squash Soup

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.

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

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.

Yield: 6 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES 264(38% from fat); FAT 11.2g (sat 2.4g,mono 5.2g,poly 3.4g); PROTEIN 11.3g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 621mg; FIBER 6.4g; IRON 2.3mg; CARBOHYDRATE 34.6g

[SueK]

Val ,thanks for the review. This caught my eye, but it would be something I'd have to eat by myself because the rest of the family doesn't eat PB in anything other than sandwiches, so it's good to know that it's tasty. I think I'll cut the recipe in 1/2 and try it from there.

[valchemist]

CL has a sweet potato peanut soup and so does Moosewood. I have made them both and this one is of course reminiscent of those. I haven't made them in a while, though, so I can't detail how they are similar or different. Anyway, we loved both of those sweet potato recipes, so I was sure this would be good, too. Even my husband (who doesn't like sweetness in his main dish and who prefers a little meat with his meal) enjoyed this soup. As with most soups, it is better after it has had a chance to sit for a few hours or overnight.

[SueK]

I made this yesterday to have for lunches this week and I really like it. I decided to add some black beans to mine for some more fiber and I liked the taste combination. I added some additional crushed red pepper to mine as well.

While I was making the soup, DH commented that something smelled really good. Then I told him it was a peanut soup and as I had expected, he made a face. ;) Oh well, more for me for lunches this week!

[beckms]

Another thumbs up for this soup! I made it as written, except I omitted the cilantro and pureed the whole batch because it seemed appropriate. Oh, and I used full fat PB, maybe omitting 2 T, because that's all we had.

[Pony]

I made this soup tonight after noticing it in the 12/07 magazine. I love anything peanut butter....had pb&j for lunch, this soup for dinner and some ben and jerry's peanut butter cup ice cream for dessert. This recipe doesn't disappoint! Very quick and easy for a weeknight meal.

Michelle