Squash Peanut Soup
|Frozen yellow squash puree||14 Ounce (4 Packages)|
|Fat skimmed chicken broth||3 Cup (48 tbs)|
|Low fat milk||1 Cup (16 tbs)|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Teaspoon|
|Roasted salted peanuts||1⁄3 Cup (5.33 tbs)|
|Hot sauce||1 Tablespoon|
1. In a 5- to 6-quart pan, combine the squash with 2 1/2 cups broth and the milk, peanut butter, and cumin. Stir often over high heat until squash is thawed and mixture boils, 15 to 18 minutes. Add more broth to thin soup to desired consistency.
2. Chop peanuts.
3. Ladle soup into individual bowls. Sprinkle with chopped peanuts; add hot sauce and salt to taste.