Peanut Squash Soup

By ShoDav

Ingredients

• 1 tablespoon peanut oil
• 4 cups (1/2 inch) cubed peeled butternut squash
• 1 cup chopped onion
• 2 tablespoons minced garlic (about 6 cloves)
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 – 4 cups chicken stock/broth (depending on how soupy you like it)
• 3/4 cup peanut butter
• 2 tablespoons tomato paste
• Crushed red pepper, to taste
• 1/2 cup chopped fresh cilantro

Details

Servings 5
Adapted from 100daysofrealfood.com

Preparation

Step 1

Heat peanut oil in a large saucepan over medium-high heat.

Add squash and next 5 ingredients (through coriander) to pan.

Sauté for 5 minutes or until onion is tender.

Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.

Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).

Sprinkle with cilantro and serve.