Smoky Peanut Chicken and Butternut Squash Soup
Note: The interplay between the smoky, spicy chipotle chiles and the peanut butter makes this unique soup absolutely addictive. A touch of cinnamon and allspice rounds out the flavor, and the addition of chicken makes it a meal. From Meredith Deeds.
• 1 tbsp. unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 to 2 canned chipotle chiles in adobo sauce, minced
• 1/4 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. flour
• 5 c. chicken stock
• 5 c. cubed (1/2-in.) butternut squash (about 1 small)
• 1/4 c. heavy cream
• 1/3 c. creamy peanut butter
• 3 c. cooked, shredded chicken breast
• 1 tbsp. brown sugar
• 1 tbsp. lime juice
• 3 tbsp. chopped roasted peanuts
• 1/4 c. chopped green onions
Heat the butter in a large pot over medium heat. Add the onion and sauté until softened, about 6 minutes. Add the garlic, chipotles, allspice, cinnamon, salt and pepper, and cook for another minute. Add the flour and cook for another 2 minutes or until foamy. Whisk in the stock and butternut squash and lower the heat to low; simmer for 15 minutes to allow the flavors to blend and cook the squash.
Whisk in the heavy cream and peanut butter, and cook for 5 minutes. Stir in the chicken and continue to cook for another 5 minutes, or until chicken is heated through and the squash is tender. Add brown sugar and lime juice. Serve garnished with roasted peanuts and green onions.
Nutrition information per serving:
Calories 375 Fat 19 g Sodium 560 mg
Carbohydrates 24 g Saturated fat 6 g Calcium 90 mg
Protein 31 g Cholesterol 74 mg Dietary fiber 5 g
Diabetic exchanges per serving: 1 ½ bread/starch, 4 lean meat, 1 ½ fat.