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Peanut and Squash Soup

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Peanut and Squash Soup


1 ½ teaspoons peanut butter
4 cups (1/2 inch) peeled pumpkin nuts, diced
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups low-sodium, fat-free chicken stock
¾ cup low-fat peanut butter
2 tablespoons tomato paste
½ teaspoon ground red pepper flakes
¼ cup chopped fresh cilantro

To make

Peanut squash soup from Senegal, slightly spicy and sweet, will be well complemented with stewed cabbage or Swiss chard.
Heat the oil in a large saucepan over medium-high heat. Add the pumpkin and the following 5 ingredients (season with salt and coriander to taste); simmer for 5 minutes or until the onion is tender. Add the broth, peanut butter, tomato paste and pepper, stirring well, and bring to a boil. Reduce the heat; simmer uncovered for 10 minutes or until the squash is tender. Sprinkle with cilantro.
  Views: 29
  Published: 11/20/2023 7:51 PM

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