Peanut Squash Soup

Sub vegetable stock to make this vegetarian.

Ingreadient

• 1 tablespoon peanut oil
• 4 cups butternut squash (peeled and cubed (1/2"))
• 1 cup onion (chopped)
• 2 tablespoons garlic (minced (about 6 cloves))
• ¼ teaspoon salt
• ½ teaspoon cumin (ground)
• ¼ teaspoon coriander (ground)
• 3 cups chicken broth ((depending on how soupy you like it))
• ¾ cup peanut butter
• 2 tablespoons tomato paste
• crushed red pepper (to taste)
• ½ cup cilantro (fresh, chopped)

Step by step

1. Heat peanut oil in a large saucepan over medium-high heat.
2. Add squash and next 5 ingredients (through coriander) to pan.
3. Sauté for 5 minutes or until onion is tender.
4. Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
5. Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).
6. Sprinkle with cilantro and serve.