THAI PEANUT BUTTERNUT AQUASH SOUP

This Thai Peanut Butternut Squash Soup is loaded with healthy ingredients like ginger, garlic, and peanut butter, and it's a comforting vegan & gluten free fall meal!

THAI PEANUT BUTTERNUT AQUASH SOUP :

INGREDIENS

• 3 cups diced butternut squash
• 1 medium vidalia onion, diced
• 3 large cloves garlic, minced or pressed
• 2-3 Tbsp. chopped and peeled ginger*
• 2 Tbsp. olive oil
• salt + pepper
• pinch red pepper flakes
• 2 cups vegetable broth, plus more if necessary
• 2 Tbsp. natural peanut butter
• 1+ tsp. gluten free tamari or soy sauce
• for topping: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk

DIRECTIONS

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1. Add butternut squash, onion, garlic, ginger, and olive oil to a large pot over medium heat. Season with a generous amount of salt and pepper, and add a pinch of red pepper flakes if desired. Cook, stirring often, until the onions are translucent, about 10 minutes.
2. Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is tender, 10-15 minutes.
3. Carefully add contents to a blender (do it in two batches if necessary), and blend until smooth. Add peanut butter and tamari plus additional broth if it needs to be a bit more thin, and blend again. Taste and adjust seasonings and spice as necessary.
4. Serve hot with desired toppings. Store in an air-tight container in the fridge.

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