2 tablespoons grapeseed oil
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger root
½ teaspoon cayenne pepper
2 (10 ounce) packages frozen butternut squash
1 cup coconut milk
3 tablespoons peanut butter
⅛ teaspoon salt, or more to taste
.063 teaspoon freshly ground black pepper, or more to taste
2 tablespoons chopped fresh cilantro, or to taste
Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.
Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.
Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.
Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.
Per Serving: 235 calories; protein 5g; carbohydrates 20.5g; fat 17g; sodium 94.9mg. Full Nutrition