Thai Curry Butternut Squash Soup

Ingredients: ½ large butternut squash (4 cups, chopped) 1 tablespoon olive oil + more for drizzling on squash 1 ½ cups chopped onion 1 clove garlic minced

Ingredients continued: 2 ½ teaspoons minced ginger 15 oz. can coconut milk full fat 4 oz. Thai red curry paste 4 cups low sodium vegetable broth

Ingredients continued: 2 tablespoons PB2 or peanut butter cilantro and chopped peanuts for garnish

Slice butternut squash in half. Remove seeds and stringy bits. Put squash on a baking sheet. Drizzle olive oil on top. Roast at 400° for 40 minutes. After squash cools, peel skin off.

Heat tablespoon of olive oil in pan. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.

Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes so flavors meld together.

In a food processor, combine butternut squash and curry broth mixture, and mix until smooth. You will need to work in batches. Return soup to the stove to heat.

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