Peanut And Squash Soup (Cooking Light)

• 1 1/2 teaspoons peanut oil
• 4 cups (1/2-inch) cubed peeled butternut squash
• 1 cup chopped onion
• 2 tablespoons minced garlic (about 6 cloves)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 4 cups fat-free, less-sodium chicken broth
• 3/4 cup reduced-fat creamy peanut butter
• 2 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper
• 1/4 cup chopped fresh cilantro

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

peanut oil, onion, garlic, salt, ground cumin, ground coriander, chicken broth, peanut butter, tomato paste, red pepper, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/peanut-and-squash-soup-cooking-light-52926141 (may not work)