7 November 2012

Curried Squash Soup for The Virtual Supper Club



Curried Squash Soup
  • For those of you who live in the States the onset of November means your thoughts turn over to the holidays. Thanksgiving and turkey means that Christmas can't be too far off. But November is also National Peanut Butter Lovers month not be be confused with National Peanut Butter month in March. And what's not to love!! It is tasty, natural source of protein, cholesterol and trans fat free. It takes about 540 peanuts to make a 12-ounze jar of peanut butter and there are enough peanuts in one acre to make 30,000 peanut butter sandwiches. So lets celebrate.
  • This brings us to to another edition of the Cooking Light Virtual Supper Club where each month we create a menu from the pages of Cooking Light magazine. If you would like to join us for one month throughout the year just send us a note and we will give you your choice of months to join in. This month we are extolling the virtues of peanut butter a theme chosen by our very own Jerry of Jerry's Thoughts, Musings and Rants.
  • As we speak  I am in the town of Tropea in Calabria, Italy so I am glad we are sharing this virtual supper with the gang to keep me connected to the blogging world. I miss you guys. 


  • Our newest member Susan of The Spice Garden wows us with an appetizer version of  Peanut Crusted Chicken with Pineapple Salsa  

    As a tasty start to our meal I bring along a heartwarming Curried Peanut Squash Soup. 


  • **Curried Peanut Squash Soup**

    
Cooking spray
    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 fat-free, less-sodium chicken broth
    2 cups chopped peeled butternut squash
    1 cup shredded carrot
    1 cup frozen green peas, thawed
    1 1/2 cups cooked brown basmati rice
    3/4 cup sliced green onions
    6 tablespoons creamy peanut butter
    1/4 cup chopped fresh cilantro
    6 lime wedges
    Green onion strips (optional)

     
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. 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. 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.

    Serve with lime wedges; garnish with green onion strips, if desired. VERDICT: I found this soup came out quite thick. Add more liquid for a better consistency.

    You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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21 comments:

  1. Yum!

    http://therealfoodrunner.blogspot.com/

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  2. So comforting, warming and tasty! A wonderful soup.

    Cheers,

    Rosa

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  3. I hope that Italy is still taking your breath away!

    This looks like an interesting soup. I have all of the ingredients at home right now so perhaps I shall make some this weekend. We're trying to clean it fridges and freezers before we go away!

    Enjoy the rest of your trip.

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  4. How have I not come across this soup yet on myrecipes! Sounds like something I would truly adore.

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  5. I bet you are having a blast in Italy Val. Your soup looks delicious. My peanut loving husband would really like this curry flavored soup.
    Sam

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  6. That is one good looking soup; never would have thought to add peanut butter to squash soup. Good to be back to the blogging world.
    Rita

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  7. I'm loving all of the flavors in this soup! :)

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  8. This sounds so delicious and comforting, Val. :-) I've been loving the pics of your trip thus far!!! It makes me happy every day to think of you over there. :-) xo

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  9. I love squash of any kind and curry so I know I already love your soup! Hope you're having a wonderful time!

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  10. I'm already planning Channukah gifts and holiday dishes.

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  11. Amazing you did this while you are away - I am assuming you had it ready to go. The soup looks incredible. Been thinking of you!! Hope your travels are DREAMY!
    :)
    V

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  12. I'm sure you're having a wonderful time! Lovely soup full of great flavor.

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  13. the texture of this soup looks ideal! i'm all for slipping peanut butter into soups--it adds a lot of complexity!

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  14. I'm all about PB in anything. In curry? Yes, pls. Thanks for reminding me in PB lover's month! :) Great, warm dish for this season. And welcome back!

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  15. This is a delicious meal in a bowl.

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  16. Peanuts and curry in a soup --- a wonderful combination! I can't wait to hear more about your wonderful journey in Italy, Val!

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  17. It's soup season an this is a winner. GREG

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  18. love this soup dear Val:))

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  19. Never would have thought of that twist, Val. It looks and sounds delicious!

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  20. This looks like a delicious warm hug in a bowl :)

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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