Butternut And Quinoa Soup

• 1 tablespoon Crisco Pure Vegetable Oil
• 1/2 cup yellow onions chopped
• 2 cups butternut squash peeled, seeded, cubed, bite-sized
• 1 cup yellow corn
• 1/2 cup red pepper chopped
• 1/4 cup Smucker's Natural Creamy Peanut Butter stirred
• 1 cup water
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 28 ounces vegetable broth
• 1/2 cup quinoa rinsed
• 2 tablespoons fresh cilantro minced
• cayenne pepper to taste, if desired

1. HEAT oil in 4-quart saucepan over medium heat. Add onions. Cook until soft. Stir in squash, corn and red pepper. Cook 5 minutes more.
2. BLEND peanut butter, water, cumin and salt in blender or food processor until combined. Add to vegetables in saucepan. Stir in broth and quinoa. Bring to a boil; reduce to simmer. Cover and simmer 10 to 15 minutes or until quinoa is tender.
3. REMOVE from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.

vegetable oil, yellow onions, butternut squash, yellow corn, red pepper, butter, water, cumin, salt, vegetable broth, quinoa, fresh cilantro, cayenne pepper

Taken from www.yummly.com/recipe/Butternut-and-Quinoa-Soup-2663718 (may not work)