Indonesian Butternut Coconut Soup

Indonesian Butternut Coconut Soup

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Submitted by Nancy Jones

2 1/2 pounds butternut squash, pared and cut into 1- inch cubes (about 6 cups)

1 TBSP vegetable oil

1 small onion, chopped

1 TBSP minced garlic

2 sticks of cinnamon

1 tsp of allspice

1 tsp of cardamom

1/2 tsp. cumin

1 inch of fresh ginger grated

1 can of lite-coconut milk (about 2 cups)

3 TBSP of peanut butter

Put cubed squash in a saucepan and cover with water. Add salt to the water to season. Boil until squash is soft.

While squash is cooking, in a sauce pan, put oil in the pan and begin to sauté the onions and garlic. After they are sauted, add the other spices and sauté a little bit to bring out the flavors. Add the coconut milk and let it simmer for 10 minutes to bring out the flavors of the cinnamon sticks. Discard the cinnamon sticks from the liquid.

When the squash is soft, drain most of the liquid from the squash. I left about a 1/4 c. of water in the squash. Put the squash in a food processor and puree until smooth. Add the coconut and spice mixture and puree again. While it is mixing, add the peanut butter and puree until smooth. I like this soup thick, but if you like it a little thinner, add a little more water or regular milk.