Peanut & Shrimp Soup

eatingwell.com

JoAnn

1 pound fresh or frozen large shrimp

1 (2½ pound) butternut squash (see Tip), halved and seeded

2 teaspoons ground cumin

¾ teaspoon kosher salt

½ teaspoon ground pepper

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

2 teaspoons toasted sesame oil

1 cup chopped onion (1 large)

½ large red bell pepper, coarsely chopped

2 teaspoons finely chopped fresh jalapeño chile pepper (see Tip)

3 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons mild green curry paste

1 teaspoon reduced-sodium soy sauce

2 (14.5 ounce) cans no-salt-added petite diced tomatoes, undrained

¾ cup creamy peanut butter

3 cups low-sodium vegetable broth, such as Pacific brand

2 cups packaged fresh julienned carrots (see Tip)

Directions at eatingwell.com

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