Ingredients:
2 tablespoons olive oil
5 cups butternut squash, peeled and cut into cubes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, peeled and diced
5 cups broth of choice
¾ cup peanut butter
2 tablespoons tomato paste
¼ cup chopped cilantro
sea salt and freshly ground black pepper
1 serrano pepper, minced (optional)
Directions:
1. Heat oil in a saucepan over medium heat. Add butternut squash, seasonings, garlic, and onion; cook, stirring occasionally, until the onion starts to turn translucent.
2. Add the broth, peanut butter and tomato paste. Bring to a boil.
3. Reduce heat and simmer, covered, for 20 minutes, or until the squash is tender. Add cilantro and season with salt and pepper before serving.
Serves 6