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Roasted Sweet Potato and Butternut Groundnut Soup
Recipes
Roasted Sweet Potato and Butternut Groundnut Soup
8 servings
35 minutes total
Ingredients
  • Nonstick aluminum foil
  • 2 medium sweet potatoes
  • 1 (15 oz) can reduced-sodium chickpeas
  • 3 teaspoons creole (or Cajun) seasoning, divided
  • 1 (10 oz) bag frozen seasoning blend (diced onions, celery, and bell peppers)
  • Cooking spray
  • 1 (15 oz) bag frozen butternut squash cubes
  • 1 (10 oz) can diced tomatoes with green chilies
  • 4 teaspoons reduced-sodium creamy peanut butter
  • 3 cups no-salt-added chicken stock (or broth)
  • 8 tablespoons unsalted peanuts, divided
  • ½ bunch fresh cilantro
Steps
  1. Preheat oven to 425°F. Line baking sheet with foil. Cut potatoes into ½-inch cubes; place on 1 side of baking sheet. Drain and rinse chickpeas, then pat dry. Coat chickpeas with 1 teaspoon seasoning; place on other side of baking sheet. Bake 18–22 minutes until potatoes are tender and chickpeas are crisp.
  2. Meanwhile, preheat 4-quart stockpot on medium-high 2–3 minutes. Add seasoning mix and coat with spray, then sprinkle with remaining 2 teaspoons seasoning. Cook and stir 2–3 minutes until vegetables are tender.
  3. Stir in squash, tomatoes and green chilies, peanut butter, and stock. Bring to a boil, then reduce heat to low. Cover and simmer 5 minutes or until squash is tender.
  4. Place potatoes and squash mixture carefully in blender; blend until smooth and thick (to avoid injury, do not fill blender more than halfway and do not seal lid). Chop peanuts and cilantro coarsely (½ cup). Serve soup topped with toasted chickpeas, peanuts, and cilantro. Note: For thinner soup, add 1 cup broth or water.

Amount per ⅛ recipe serving: Calories 190, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 530mg, Total Carb 25g, Fiber 6g, Sugars 7g, Protein 9g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%