Peanut and Squash Soup

Ingredients

• 4 cup butternut squash cubed peeled ()
• 0.8 cup creamy peanut butter reduced-fat
• 0.5 tablespoon pepper red crushed
• 4 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 6 cloves garlic minced
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 cup onion chopped
• 1.5 teaspoon vegetable oil; peanut oil preferred 
• 0.5 teaspoon salt 
• 2 tablespoons tomato paste 

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add squash and next 5 ingredients (through coriander); saut 5 minutes or until onion is tender.
3. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender.
4. Sprinkle with cilantro.