Ingredients
- 2 T coconut oil
- 2 c yellow onions, chopped
- 1 T garlic, minced
- 8 c butternut squash, peeled & cubed (about 1 squash)
- 2 c carrots, peeled and sliced (4-5 medium carrots)
- 8 c chicken or vegetable stock (if using water, add 1 tsp salt)
- 1/2 c. Wander Thai peanut butter
- 1 - 14 oz can coconut milk
- 1/4 c fresh squeezed lime juice
- 1/2 c fresh coriander, chopped
- chilli flakes or hot sauce to taste
- Garnishes: swirl of coconut milk, sriracha drops, chopped peanuts, chopped green herbs (coriander, Thai basil, green onions)
Directions
- In a large pot, heat oil over medium heat and add onions.
- Cook until translucent, stirring often.
- Stir in garlic and cook for about a minute.
- Add squash, carrots and stock then bring to boil.
- Cover and simmer for 30-40 minutes until vegetables are soft.
- Turn off the stove.
- Add coconut milk and peanut butter and give a good stir.
- Use an immersion blender to puree the soup in the pot or transfer in small amounts to blender.
- While warm, taste and adjust seasonings along with adding any spicy elements.
- Serve with any combination of the suggested garnishes.
- Enjoy!