I made this over the weekend, and then shared it with a bunch of friends on a cold, cold night. It warmed us from the inside out! Also, it’s quite rich, so a cup goes a looooong way.
1 butternut squash (cooked previously for approx 1 hr at 450, and then allowed to cool)
1 medium-large onion, diced
2 t. olive oil
4-6 cups water
1/2 can (7 oz.) coconut milk
1/2 cup peanut butter
1 teaspoon ginger
1 teaspoon hot curry powder
2 teaspoons salt
parsley for garnish (optional)
Slice the squash in half, scoop out the flesh and discard the seeds and skin. Set aside.
In a soup pot, fry onion in oil on medium-high heat until it begins to turn brown at the edges. Add the squash and coconut milk, and stir well. Add water and stir again. Once the liquid begins to steam, add the peanut butter and stir until it melts into the soup. Add spices, and cook for 1/2 hour more until very hot. Sprinkle with a bit of fresh parsley if you’d like.
As the soup cools it will thicken quite a bit. Thin it with water.