Ingredients

• 1 tablespoon Crisco® Pure Olive Oil
• 1/2 cup chopped yellow onions
• 2 cups peeled, seeded, cubed (bite-sized) butternut squash
• 1 cup yellow corn
• 1/2 cup chopped red pepper
• 1/4 cup Laura Scudder's® Old Fashioned Smooth Peanut Butter
• 1 cup water
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 2 (14 oz.) cans vegetable broth
• 1/2 cup quinoa, rinsed
• 2 tablespoons finely minced cilantro
• Cayenne pepper to taste, if desired

Directions

1. HEAT oil in 4-quart saucepan over medium heat. Add onions, cooking slowly until soft and yellow in color. Stir in squash, corn and red pepper. Cook 5 minutes more.
2. BLEND peanut butter, water, cumin and salt in blender or food processor until combined. Add to vegetables in saucepan. Stir in broth and quinoa. Bring to boil; reduce to simmer. Cover and simmer 10 to 15 minutes or until quinoa is tender.
3. REMOVE from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 190 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 500mg, Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 4g), Protein 6g; Percent Daily Value*: Vitamin A 110%, Vitamin C 45%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.