Heat a large pot on medium heat. Add olive oil and chopped onion. Sauté onion until translucent, about 5 minutes.
Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer, until fragrant.
Add vegetable broth, tomato paste, salt, pepper, sriracha sauce, serrano pepper, peanut butter and sweet potatoes. Bring to a boil, and then reduce heat and simmer until sweet potato starts to soften, about 15-20 minutes with the lid on.
Add chopped eggplant and squash. Still covered, cook until tender, about 10 minutes.
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Notes
This peanut soup recipe will last up to 5 days in an airtight container in the refrigerator.To freeze, place cooled soup in freezer-safe bags or other freezer-safe container. It will last up to 3 months in the fridge.