Peanut Squash Soup

From Cooking Light Magazine
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)
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 – 4 cups chicken stock/broth (depending on how soupy you like it)
¾ cup peanut butter
2 tablespoons tomato paste
Crushed red pepper, to taste
½ cup chopped fresh cilantro
Directions

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.

Yield: 5 – 6 servings