Peanut Butter Butternut Squash Soup
Ingredients
- 2 tsp vegetable oil
- 1 small yellow onion diced
- 1 large garlic clove minced
- 1 tbsp mild curry powder
- 2 tsp ground cumin
- 1/2 tsp kosher salt
- 6 cups chicken broth
- 3 cups butternut squash peeled and chopped
- 1 cup carrots peeled and shredded
- 1 1/2 cups cooked white rice (basmati, jasmine or instant rice)
- 1 cup frozen green peas thawed
- 6 tbsp smooth peanut butter
- 1/2 tsp kosher salt
Instructions
- In a large soup pot, heat oil over medium-low heat. Add onion and garlic, cooking 4-5 minutes, or until softened, stirring occasionally. Add curry powder, cumin and 1/2 tsp salt. Cook for 1 minute, stirring constantly.
- Add chicken broth, butternut squash and carrots. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until the squash has softened.
- Stir in the rice, peas, peanut butter and 1/2 tsp salt. Cook uncovered for 3 minutes until ingredients are blended.
