This peanut sauce is far lower in fat and saturated fat then its traditional counterpart

INGREDIENTS:

• 4 cloves garlic, peeled
• 1 large shallot, quartered
• 1/4 C sliced scallions
• 3 Tbsp chopped red bell pepper
• 1 Tbsp grated fresh gingerroot
• 1 C Mori-Nu Creamy Butternut Squash Soup
• 1/4 C vegetable broth, boiling
• 1 tsp Thai green curry paste
• 1/4 C peanut butter
• 2 Tbsp lime juice or lemon juice
• 1/2 Tbsp tamari

DIRECTIONS:

1. Place garlic, shallots, scallions, pepper and ginger in the food processor with soup and process.
2. Combine the curry paste or chili oil with the broth and add to the soup mixture with peanut butler, juice and tartan.

For Thai style dishes, use green curry paste and lime juice

For Szechuan style, use chili oil and lemon juice

Serve over:

12 oz. of Tofu or 8-16 oz. of Tempeh or A mix of vegetables such as Japanese eggplant, broccoli, carrots, zucchini, potatoes, etc.

*Reprinted with permission, “The Enlightened Kitchen,” John Wiley & Sons, Inc. ©Marie Oser 2002