| 1 ½ | tsp. | peanut oil
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| 4 | c. | (½-inch) cubed peeled butternut squash
|
| 1 | c. | chopped onion
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| 2 | tbsp. | minced garlic (about 6 cloves)
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| ½ | tsp. | salt
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| ½ | tsp. | ground cumin
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| ¼ | tsp. | ground coriander
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| 4 | c. | fat-free, reduced-sodium chicken broth
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| ¾ | c. | reduced-fat creamy peanut butter
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| 2 | tbsp. | tomato paste
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| ½ | tsp. | crushed red pepper
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| ¼ | c. | chopped fresh cilantro
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| - Heat oil in a large saucepan over medium-high heat.
- Add squash, onion, garlic, salt, cumin, coriander;
sauté 5 minutes or until onion is tender.
- Add broth, peanut butter, tomato paste, and pepper, stirring well to combine;
bring to a boil.
- Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender.
- Sprinkle with cilantro.
|