Made this last night and it was SOOOOOO good!!!!!! I'll try it with sweet potatoes instead of squash next time.
I've modified the recipe, so in brackets I put my modifications
1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt (omitted salt)
1/2 teaspoon ground cumin (I've put the whole spoon and added more once the soup was ready)
1/4 teaspoon ground coriander(I've put the whole spoon and added more once the soup was ready)
4 cups vegetable broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
Yield: 6 servings