Senegalese Peanut Soup

• 2 tbsp. olive oil
• 3 c. butternut squash cut into 1/2-inch dice
• 2 c. chopped onion
• 1 tbsp. minced garlic
• 2 tsp. curry powder
• 1/4 tsp. ground red pepper
• 3 tbsp. all-purpose flour
• 1 can diced tomatoes in juice
• 4 c. low-sodium chicken broth
• 1 can regular or light unsweetened coconut milk
• .67 c. chunky natural peanut butter
• 2 c. cooked, diced chicken
• 1/2 tsp. salt
• Chopped parsley, for garnish

1. Heat oil in a 5- or 6-quart Dutch oven over medium heat; add squash, onion, garlic, curry, and pepper.
2. Cook 2 minutes, stirring.
3. Reduce heat to low, cover pot, and cook 10 minutes.
4. Sprinkle flour over vegetables.
5. Add tomatoes and juice; continue to cook and stir for 1 minute.
6. Add broth, coconut milk, and peanut butter, stirring to blend in peanut butter.
7. Bring mixture to a boil.
8. Reduce heat to low, cover pot, and simmer 15 minutes, or until squash is tender.
9. Stir in chicken and salt; continue to cook 2 minutes, to heat chicken through.
10. Ladle into bowls.
11. Garnish each bowl of soup with a sprinkling of parsley.

olive oil, butternut squash, onion, garlic, curry powder, ground red pepper, allpurpose flour, tomatoes, lowsodium chicken broth, regular, chunky natural peanut butter, chicken, salt, parsley

Taken from www.delish.com/recipefinder/senegalese-peanut-soup (may not work)