I called Amy and Chris on the off chance they would be free on a Saturday night (let me tell you folks, they are hard to pin down sometimes!!). Luck would have it that they indeed wanted to brave the winter chill and the threat of snow to come to my house for some soup and a bonfire. Hurray!!
I have made this soup several times in many variations with different spices and different nut butters. So you can play with this to suit you own buds. This warm and creamy soup with a bit of Asian accents was a hit with my guests.
Now we just have to get Amy some real snow boots.
3 tablespoons light olive oil
1 large onion, diced
3 carrrots, peeled and diced
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon ground cinnamon
1 large butternut squash, seeds removed, peeled and diced
1 tablespoon Chinese Five-Spice powder
2 teaspoons salt
½ teaspoon cayenne pepper (or to your taste)
1 can coconut milk
4 cups vegetable stock
¼ cup agave syrup (you can use honey if you like)
½ cup peanut butter (you can use chunky if you want)
Note: This soup also freezes very well!