Heidi's Curried Peanut-Squash Soup

Curried Peanut-Squash Soup

1 T. curry powder

1 1/2 teaspoons ground cumin

3/4 teaspoon salt, divided

1/4 teaspoon ground red pepper

2 garlic cloves, minced

4 cups chicken broth

2 c chopped butternut squash

1 cup shredded carrot

1 c frozen green peas, thawed

1 1/2 c cooked brown rice

3/4 cup sliced green onions

6 T. creamy peanut butter

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Stir in curry powder, cumin, 1/2 t. salt, pepper, and garlic. Cook 1 minute, stirring constantly. Add broth, squash, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in peas; cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 t. salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges; garnish with green onion strips, if desired