Squash and Peanut Soup

A simple but delicious soup from western Africa, the origin of “groundnuts”  Some critics have suggested a lesser amount of Peanut Butter, so you may want to start with 1/4 cup and add more at the end to your taste
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
4-5 cloves garlic, minced
3    cups low sodium chicken broth
1    teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon crushed red pepper flakes
1    cup creamy peanut butter
2    tablespoons tomato paste
4    cups ½ inch cubed, peeled butternut squash

METHOD

In a large sauce pan over medium heat, add the olive oil and onions. Cook for 5 to 6 minutes until they become translucent. Add the garlic and cook for 1 minute. Add the broth, cumin, coriander, red pepper flakes, peanut butter and tomato paste. Stir to thoroughly combine as it heats up.

Add the squash cubes to the sauce pan and mix with the sauce. Bring to a boil and then lower the heat to medium-low and cook for 12 to 14 minutes until the squash cubes are tender. Working in batches, transfer to a blender or food processor and process to a puree. Add peanut butter to taste and stir in.  Remove to a soup tureen or individual bowls and serve. Will produce 4 to 6 servings.