Thai Peanut Butternut Squash Soup

prep time:: 30 min
total time:: 1 + hour

Makes 8 to 10 servings

Laura’s version to warm Logan’s tummy. All ingredients are approximate measurements; adjust according to taste and serving size...improvisation encouraged!

ingredients

1 large butternut squash, oven roasted then scooped out of shell
2 tablespoons vegetable or peanut oil
1 teaspoon ground cumin or curry powder
2 cups unsalted peanuts (may substitute 1 cup peanut butter)
1 large white onion, diced
2 cloves garlic, minced
3 carrots, peeled and diced
2-4 stalks celery, diced
2 teaspoons fresh ginger or 1 teaspoon ground (Laura uses 1 packet Thai Ginger paste)
ground cayenne to taste (optional)
lemongrass (optional)
2 can vegetable or chicken stock
1/2 to 1 cup water (add slowly to taste)
1 can coconut milk (may use light if desired)
salt and freshly ground pepper to taste
fresh cilantro

directions

1
Cut squash in half lengthwise, scoop out seeds and discard. Cook in oven as per directions, face down in casserole dish in 1/2 inch water. Once soft, remove from oven, let cool until able to handle, and scoop squash into large bowl. Set aside.
2
Meanwhile, heat oil in stock pot over medium heat. When hot, add cumin/curry powder and peanuts. Sauté until peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, add onions, garlic, carrots, celery, seasonings. Cook until vegetables soften.
3
Add vegetable/chicken stock and squash. Simmer 5 to 10 minutes, adjust flavours as needed with spices, seasonings. Reduce heat and slowly add coconut milk while stirring. Simmer.
4
Allow flavours to blend, then purée mixture in blender or food processor and return to pot.
5
Serve hot with garnish of crushed peanuts or cilantro. Great with a glass of Pinot Gris or Riesling.