Recipes
Roasted Sweet Potato and Butternut Groundnut Soup
8 servings
35 minutes total
Shopping list
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
- 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.
- 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.
- 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.
- 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%