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 to taste
pinch red pepper flakes
2 cups vegetable broth, plus more if needed
2 Tbsp. peanut butter
1+ tsp. soy sauce
Top w/ Sriracha, basil, green onion, peanut butter, peanuts or coconut milk
Add butternut squash, onion, garlic, ginger, and olive oil to a large pot over medium heat. Season with a generous amount of salt and pepper, and add a pinch of red pepper flakes if desired.
Cook, stirring often, until the onions are translucent, about 10 minutes.
Add your broth, and bring the mixture up to a boil, then reduce to a simmer and allow it to cook until the butternut squash is tender, 10-15 minutes.
Carefully add contents to a blender (do it in two batches if necessary), and blend until smooth. Add peanut butter and soy sauce plus additional broth if it needs to be a bit more thin, and blend again. Taste and adjust seasonings and spice as necessary.
Serve hot with desired toppings.
Store in an air-tight container in the fridge.