Curried Peanut-Squash Soup

Ingredients

• 1.5 cups brown basmati rice cooked
• 2 cups butternut squash peeled chopped
• 1 cup carrots shredded
• 6 tablespoons creamy peanut butter 
• 1 tablespoon curry powder 
• 4 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.8 cup green onions sliced
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 6  lime wedges 
• 2 cups thinly onion vertically sliced
• 1 cup peas green frozen thawed
• 0.8 teaspoon salt divided

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray.
2. Add onion; 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.
3. 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 teaspoon salt. Cook 1 minute or until thoroughly heated.
4. Serve with lime wedges; garnish with green onion strips, if desired.