Satay Squash Soup

Ingredients

• 1 butternut squash (or combination or butternut and kabocha)
  
• 1 bulb roasted garlic
  
• 4 cups broth (chicken or vegetable)
  
• 1 can coconut milk
• 1 tsp grated ginger root
• 1 tsp thyme (ideally fresh, dried if not available)
  
• 1-2 tbsp smooth peanut butter

 

Instructions

Cut the squash in half, remove the seeds, cover the cut surfaces in foil, and roast in a 350F oven until soft. At the same time, wrap a bulb of garlic in foil and roast also. Once roasted and cool enough to touch, peel the garlic and scrape the roast squash out of the shell and blend them together in a large saucepan over medium heat. 

 Add the coconut milk, grated ginger root and thyme, and then added broth. Add peanut butter to taste, and blend.

Simmer for ~20 minutes then serve with bread or naan.