CURRIED PEANUT-SQUASH SOUP
From Cooking Light Magazine, January 2006.
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)
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.