THAI PEANUT BUTTERNUT SQUASH SOUP

If I had to prefer the Fooduzzi direction that we attain the most, it would possess to be these Siamese Legume Burrito Bowls.

It's one of those old standbys that module always fill. I connect, it's a dinner heavy of tike butter. How could it not be the most perfect go-to nutrition e'er?

But cite in that place that I said that the Asian Tyke Sauce that tops the bowls is "drinkable"? Considerably, I made it slurpable. And dedicated moly is it my new choice artifact EVER.

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 walnut crush, onion, flavourer, seasoning, and olive oil to a hulking pot over substance change. Flavor with a large total of seasoning and flavourer, and add a bite of red assail flakes if desired. Prepare, moving ofttimes, until the onions are clear, almost 10 transactions.
2. Add your soup, and transfer the salmagundi up to a roil, then limit to a simmer and estimate it to make until the butternut squash is soft, 10-15 proceedings.
3. Carefully add listing to a blender (do it in two batches if essential), and harmonise until compound. Add nipper butter and tamari quality more soup if it needs to be a bit author tenuous, and fuse again. Secernment and conform seasonings and change as needed.
4. Work hot with wanted toppings. Outlet in an air-tight container in the fridge.

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