Recipes We Love: Peanut and Squash Soup


My family has a tradition of celebrating dishes from many cultures. This mildly spicy-sweet soup hails from Senegal and is a delicious way to honor Kwanzaa, a festival that celebrates African-American heritage and features dishes native to Africa.

1 ½ teaspoons peanut oil
4 cups (1/2-inch) cubed, peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon coriander
4 cups fat-free, less-sodium chicken OR vegetable broth
¾ cup creamy all-natural peanut butter
2 tablespoons tomato paste
¼ teaspoon crushed red pepper
¼ cup chopped fresh cilantro

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

Makes 6, 1-cup servings

photo: missmeng


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Greenwrite is a prolific writer with an eclectic range of specialties that reflects her curiosity for just about everything. A former advertising creative director, she makes her home in Vermont, but escapes to a sunny beach whenever the opportunity presents itself.

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