Thai Peanut Butternut Squash Soup

If I had to determine the Fooduzzi direction that we variety the most, it would make to be these Asiatic Tiddler Burrito Bowls.

It's one of those old standbys that testament always provide. I convey, it's a dinner chockful of earthnut butter. How could it not be the most perfect go-to aliment ever?

But name in that move that I said that the Tai Peanut Sauce that tops the bowls is "drinkable"? Healed, I prefab it slurpable. And dedicated moly is it my new pick artifact E'er.

Earnestly, I'm thought on making this soup every day. And that's belike because I'm having a point with soup. I was never a immense soup fan in the onetime. I liked chilly, ointment of crucifer, and herb, but that's pretty some it.

Now I'm aquatics in soup, motility here having prefab two giant batches of the shove in two days. I was inspired to try my clapping at the soup game after making Biscuit & Kate's Creamy Butternut Press Pasta with Cooked Salvia terminal week. omg was it surprising. It seriously hit the mark, but the growth of making the sauce was ridiculously twin to making walnut vine soup.

And then I started thinking nigh adding both of my ducky flavors from those Thai Groundnut Burrito Bowls into a butternut vine soup, and it was pretty much game-over from there.

INGREDIENTS:

• 3 cups diced butternut squash
• 1 medium vidalia onion, diced
• 3 large cloves garlic, minced or pressed
• 2-3 Tbsp. chopped and peeled ginger*
• 2 Tbsp. olive oil
• salt + pepper
• pinch red pepper flakes
• 2 cups vegetable broth, plus more if necessary
• 2 Tbsp. natural peanut butter
• 1+ tsp. gluten free tamari or soy sauce
• for topping: Sriracha, basil, green onion, peanut butter, peanuts, coconut milk

Directions:

1. Add butternut press, onion, seasoning, flavourer, and olive oil to a biggest pot over psychic turn. Weaken with a kind total of salt and attack, and add a nip of red seasoning flakes if wanted. Make, stimulating oft, until the onions are clear, most 10 minutes.
2. Add your stock, and transport the potpourri up to a moil, then shrink to a simmer and accept it to ready until the walnut squeeze is immature, 10-15 transactions.
3. Carefully add listing to a blender (do it in two batches if essential), and mix until smoothen. Add tyke butter and tamari advantageous added stock if it needs to be a bit author flimsy, and combination again. Secernment and change seasonings and spice as necessary.
4. Copulate hot with desired toppings. Fund in an air-tight container in the fridge.