Thai Peanut Butternut Squash Soup

• Vegan
• Gluten free

• Produce

  • 3 cups Butternut squash
  • 3 large cloves Garlic
  • 2 tbsp Ginger
  • 1 Vidalia onion, medium

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 2 tbsp Peanut butter, natural
  • 1 tsp Tamari or soy sauce, gluten-free

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on fooduzzi.com

Description

Directions

• 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.
• 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.
• 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.
• Serve hot with desired toppings. Store in an air-tight container in the fridge.