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. 
• 
  
• Jerry of Jerry's Thoughts, Musings and Rants brings a delectable appetizer or main Thai Style Pork Sate with Peanut Sauce. 
  
  
  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. 
  
  
  Sandi from Whistlestop Cafe Cooking brings a comforting Pork Stew with Chickpeas and Sweet Potatoes
  Giz of Equal Opportunity Kitchen ends on a sweet note with Peanut Butter and Jelly Muffins
  
  
**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.


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