Friday, July 01, 2005

Curried Peanut-Squash Soup

Curried Peanut-Squash Soup(Adapted from CL)

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 chicken broth
2 cups chopped peeled butternut squash
1 cup shredded carrot
1 cup frozen shelled edamame, thawed
2 cups cooked brown and wild rice blend
1/2 cup sliced green onions
6 tablespoons creamy peanut butter
1/4 cup chopped fresh cilantro

Coat a large Dutch oven with cooking spray and heat to medium. Add onion and 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 this mixture to a boil and cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in edamame and cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 teaspoon salt. Cook until thoroughly heated and serve.


  1. Oh wow that sounds yummy. I can't have curry because I'm allergic to corriander, but I think I may try to make my own spice blend and give this soup a try. I have everything I need in the fridge/pantry!s
    Thanks (as always) for posting this recipe! - CeeBee in NYC

  2. Hi CeeBee! I'd love to hear what spices you use in your curry!