Sunday, September 19, 2010

Recipe of the day a day late


1 ½ tsp peanut oil
4 cups (1/2 inch) cubed peeled butternut squash
1 cup chopped onion
2 tbsp minced garlic (about 6 cloves)
½ tsp salt
½ tsp ground cumin
¼ tsp ground coriander
4 cups fat-free, less sodium chicken broth
¾ cup reduced-fat creamy peanut butter
2 tbsp tomato paste
½ tsp crushed red pepper
¼ cup chopped fresh cilantro

Heat peanut oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander) to pan; sauté 5 minutes or until onion is tender. Add chicken 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. Sprinkle with cilantro. Yield: 6 servings (serving size: about 1 cup)
CALORIES: 264; FAT 11.2 g: PROTEIN 11.3 g; CARB 34.6 g; FIBER 6.4 g; CHOL o mg; IRON 2.3 mg; SODIUM 621 mg; CALC 11mg
From: Cooking Light December 2007

Sorry I am late. The computer was occupied when I wanted to use it yesterday. Excuses excuses. I have made this soup a few times. It is very filling and very good. It is good with a dollop of sour cream on top. I steamed the squash first.

No comments:

Post a Comment