Peanut Soup

This recipe for Peanut Soup is inspired by a friend who made something similar for me while I lived in the Des Moines area. For my soup I used a Bon Bon squash, but just about any squash from Hubbard, Butternut, to pumpkin would be nice. I thought it was a delicious combination of ingredients and am finally getting it out to you!

Peanut Soup

1 bunch green onions             1 med. sweet bell pepper

1 T. peanut oil                        2 T. chopped ginger root

4 tsp. minced garlic                2 tsp. ground coriander

1 T. soy sauce                         2 tsp. ground cumin

 1/2 tsp. salt                            1 tsp. crushed red pepper

5 cups vegetable broth           2 cups cubed squash

1 cup creamy peanut butter    1/2 cup chopped cilantro

1 can petite diced tomatoes    1 15oz. can crushed tomatoes

4 cups chopped kale               Chopped peanuts garnish

1/4 tsp. ground black pepper

* Cook diced bell pepper and sliced whites of onions in hot

 oil for a few minutes over med/high heat in soup pot.

* Add to the pot, ginger, garlic, coriander, cumin, black pepper,

and red pepper. Stir for 30 seconds.

* Add broth, squash, kale, tomatoes, crushed tomatoes, salt,

and soy sauce. Simmer 15 min.

* Nearing the end of the cooking, scoop out about a cup of the

broth into a small mixing bowl. Wisk the peanut butter into

the broth, then stir into the soup.

* Serve hot with a garnish of crushed peanuts and green

onion tops chopped finely.