Vegan Thai Butternut Squash Soup

SERVES 4

INGREDIENTS
2 lbs butternut squash, peeled and cut to 1-inch cubes
2 1/2 c vegetable stock
salt and fresh ground pepper
2 T coconut oil
1 sweet onion, finely chopped
1 T garlic, minced
1 T ginger root, minced
2 red bell peppers, seeded and chopped
1 can (14 oz.) light Thai coconut milk
3 T Thai red curry paste
1/3 c natural peanut butter (no sugar added)
1 T agave nectar (or other natural sweetener)
1 T soy sauce
1/4 t ground cloves
1 lime, juiced (about 3 T)
1/2 c cilantro, chopped
extra chopped cilantro and chopped peanuts for garnish (optional)
Sriracha for serving (optional)

1. Add the butternut squash and vegetable stock to a stock pot. Salt and pepper generously. Boil the squash over medium high heat for about 10-15 minutes, or until the squash is tender. Turn off the burner and transfer both the squash and the broth to a blender or food processor, or use an immersion blender to puree until smooth. Return the mixture to the pot.

2. In a large pan, sauté the onions in the coconut oil over medium heat until tender, about 5 minutes. Add the garlic, ginger, and red bell pepper and sauté for 5 more minutes. Add the coconut milk, curry paste, and peanut butter and heat just until the curry paste and peanut butter have melted into the coconut milk. Transfer the mixture to the stock pot. Then add the agave nectar, soy sauce, and cloves.

3. Turn the heat back on to medium and stir everything well. Cook for 15 minutes, stirring occasionally. Add the lime juice and cilantro and cook for an additional 5 minutes.

4. Serve garnished with chopped cilantro and peanuts and Sriracha.