Sesame Peanut Butternut Squash Soup with Coconut Milk

Sesame Peanut Butternut Squash Soup with Coconut Milk

-1 tablespoon sesame oil
-3 onions chopped
-1 large butternut squash
-900 ml of veggie broth
-1 tablespoon soya sauce
-1 tablespoon yellow thai curry paste
-1 can coconut milk
-2 tablespoons peanut butter (natural peanut butter)
-1 teaspoon fresh ginger grated
-1 teaspoon brown sugar
-pepper

in a large pot add sesame oil, onions and cook until onions soft.  While the onions are cooking, peel and chop the butternut squash in small squares.  When the onions are soft add the butternut squash and allow to cook in the sesame oil/onion mixture for about 5 minutes.  Then add the vegetable broth, soya sauce, yellow Thai curry paste and bring to a boil.  When the squash is soft, add the coconut milk and ginger, brown sugar and peanut butter.  Allow to cook together and then either use a hand blender or regular blender until puréed.  Add pepper as per your own taste.  I like my soups to simmer all day, just adds the amazing smell throughout the house.

-sesame seeds black and regular toasted in a frying pan and top soup with them.