Spicy Peanut-Squash Soup
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
2 cups thinly vertically sliced onion
1 Tbsp. curry powder
1-1/2 tsp. ground cumin
3/4 tsp. salt, divided
1/4 tsp. ground red pepper
2 garlic cloves, minced
1/2 to 1 rocoto chile, stemmed , seeded and minced
4 cups fat-free, less-sodium chicken broth
2 cups chopped peeled butternut squash
1 cup shredded carrot
1 cup frozen green peas, thawed
1-1/2 cups cooked jasmine rice
3/4 cup sliced green onions
6 Tbsp. creamy peanut butter
1/4 cup chopped fresh cilantro
6 lime wedges
green onion strips (optional)
Heat a large Dutch oven over medium heat and coat the pan with some cooking spray. Add the onion and cook for about 6 minutes or until the onions are tender, stirring occasionally. Stir in the curry powder, cumin, 1/2 tsp. of salt, rocoto chile, pepper, and garlic. Cook for 1 minute, stirring constantly, then add the broth, squash, and shredded carrot.
Bring the mixture to a boil and cover. Reduce the heat and simmer for about 20 minutes or until the squash is tender. Stir in the peas and cook uncovered for about a minute. Stir in the rice, sliced green onions, peanut butter, cilantro, and the remaining 1/4 tsp. of salt. Cook for a couple of minutes or until the soup has thoroughly heated.
Serve with lime wedges and garnish with chopped green onions.
Yields 6 servings.
Recipe adapted from Sunset Magazine.