Peanut and Squash Soup

We had a gray, drizzly, dreary Saturday. In my opinion, it called for either chili, or soup. Since the thought of eating chili without beer depressed me more than the gray day already had, I opted for soup. If you don’t like spicy, adjust the red pepper accordingly. This had a nice little kick.

Peanut and Squash Soup

1-1/2 teaspoons peanut oil
1 large cubed peeled butternut squash [about 4 cups]
1 medium 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
1/2 to 3/4 cup creamy peanut butter – if you like peanuty, add 3/4 cup
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper

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.

Place 1/3 to 1/2 of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture; process until smooth. Re-heat, if necessary. Serve.

Yield: about 6 cups.