Peanut & Shrimp Soup
This Moroccan-inspired soup is made with roasted butternut squash and tomatoes, flavored with creamy peanut butter, and topped with zesty shrimp and julienned carrots. It's a beautiful appetizer to serve to guests--and they'll love the taste!
Tips: Substitute 2 cups thawed frozen cooked winter squash for the butternut squash; omit roasting the squash.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If you prefer, prepare your own julienne carrots by peeling about 4 medium carrots and cutting them into matchstick-size pieces.
2 lean protein, 1 1/2 starch, 1 fat