Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.9
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 786.8 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Curried Peanut-Squash Soup calories by ingredient
Report Inappropriate Recipe

Curried Peanut-Squash Soup

Submitted by: JKAPLAN86

Introduction

From Cooking Light From Cooking Light
Number of Servings: 6

Ingredients

    Cooking spray
    2 cups thinly vertically sliced onions
    1 tbsp curry powder
    1 1/2 tsp ground cumin
    3/4 tsp salt, divided
    1/4 tsp ground red pepper
    2 garlic cloves, minced
    4 cups fat-free, less-sodium broth
    2 cups chopped peeled butternut squash
    1 cup shredded carrot
    1 cup frozen green peas, thawed
    1 1/2 cups cooked brown rice
    3/4 cup sliced green onions
    6 tbsp creamy peanut butter
    1/4 cup chopped fresh cilantro
    6 lime wedges

SparkPeople Sponsored Video


Directions

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 tsp 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 tsp salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges.

Yield: 6 servings (serving size: 1 1/4 cups soup and 1 lime wedge)

Number of Servings: 6

Recipe submitted by SparkPeople user JKAPLAN86.






Great Stories from around the Web


Rate This Recipe