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)

1. 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.

cooking spray, onion, curry powder, ground cumin, salt, ground red pepper, garlic, chicken broth, butternut squash, carrot, frozen green peas, basmati rice, green onions, peanut butter, fresh cilantro, lime wedges, green onion

Taken from www.myrecipes.com/recipe/curried-peanut-squash-soup (may not work)