Curried Squash And Peanut Soup

• 2-3 cloves garlic
• 2 t. fresh ginger
• 1/2 to 1 red onion
• celery
• carrots. chopped chunky
• butternut squash, cubed
• red peppers
• green onions
• cilantro
• 1 qt chk broth
• 1-2 cans of coconut milk
• juice of 1/2 to 1 lime
• scoop of peanut butter
• curry powder, cumin, cayenne, red pepper flakes
• cubed chicken
• spagetti noodles

1. ahead of time; toss chk with some of the curry powder and a 1/2 t. cornstarch, set aside until ready to make soup
2. stir fry onions until soft, add ginger, garlic, cook 1-2 min, add curry, cumin, cayenne, red pepper flakes (spices stick to pan, make sure you use enough oil when browning onions) cook 1-2 min. add rest of veggies and stir to coat and cook 1-2 min. add broth and 1 can coconut milk and scrape bottom to release spices. cook until veggies 1/2 done then add broken spagetti noodles. stir fry chicken in separate pan w oil until browned (dont need to cook through). add chk 5 min before soup is done. when veggies and noodles are done add peant butter, lime juice and cilantro.
3. can adjust amounts of liquid depending on how many veggies. 1, 1/2 cans of coconut milk might be needed. make as spicy as you want with extra cayenne and red pepper flakes.

garlic, fresh ginger, red onion, celery, carrots, butternut squash, red peppers, green onions, cilantro, broth, coconut milk, lime, peanut butter, curry powder, chicken, noodles

Taken from www.epicurious.com/recipes/member/views/curried-squash-and-peanut-soup-52593611 (may not work)