****Senegalese soup to keep working on...

Version 1:
1 lg onion (try leeks?)
3 cloves garlic
2 TB canola* oil
2 TB curry powder
1 TB curry paste (ginger, coriander, turmeric)
3 cups chicken stock
1 can petite diced tomatoes
1 small (about 2 cups?) cubed butternut or acorn squash
1 cup leftover chicken or turkey
1 TB sriracha
1/2 cup peanut butter
1 c- 1/2 cup low fat* coconut milk
1 lemon to squeeze over
sour cream-cilantro garnish if desired


1.Saute onion, garlic, cayenne till softened
2. Stir curry powder/paste 1 min(extra seasonings: ginger turmeric plus green curry paste)
3. Add stock/tomatoes, bring to a boil simmer 15 minutes.
4. Add cooked chicken/sambal 10 minutes
5. Whisk in peanut butter slowly, then the coconut milk
6. Turn to low, add cilantro and lemon juice, taste for anything else it needs

Version 2: IIRC, this was not as final and impressive as I'dve liked. Still needs work....

Final version senegalese soup! Or at least tonight's version

1 lg red onion (try leeks?)
3 cloves garlic
1-2 TB canola* oil
2 TB curry powder
1 TB curry paste (ginger, coriander, turmeric)
3 cups chicken stock (one and a half cans)
1 plus 1/2 can 14 oz petite diced tomatoes (or 1 can and 1 whole, diced tomato)
1 small (about 2 cups?) cubed butternut or acorn squash*
also carrots or spinach?*
1 breast chicken, cut into bite sized cubes or 1 cup leftover (cooked) chicken or turkey
1 TB sriracha or other good hot sauce
1 TB soy sauce
1/2 cup peanut butter (or even less)
1 c- 1/2 cup low fat* coconut milk (sub milk if desired)
1 lemon to squeeze over
*sour cream-cilantro garnish if desired


1.Saute onion, garlic, till softened, push to sides, add chicken cubes and cook, stirring for a few minutes. Add squash and carrots, stir.
2. * actually do this after onion/garlic-Stir curry powder/paste 1 min(extra seasonings: ginger turmeric plus green curry paste).
3. Add stock/tomatoes, bring to a boil simmer 15 minutes.
4. Add cooked chicken (if using), soy sauce, and sambal 10 minutes.
5. Whisk in peanut butter slowly, then the coconut milk.
6. Turn to low, add cilantro and lemon juice, taste for anything else it needs. (Spinach last if using?)


Notes:

In yellow curries: coriander, ginger, turmeric.
soy sauce. Sour cream, lemon zest to dollop. Squeeze lemon atop if desired.