Butternut Squash Soup

1 medium butternut squash, peeled & diced (about 3 cups)

2 Tbs olive oil

1 large white onion, diced

3 large cloves garlic, minced

2 tsp soy sauce

2 tsp S&P

1 ” fresh ginger, minced or grated

4 bay leaf

3 cups low sodium vegetable broth

1 cup nutritional yeast

2 Tbs natural peanut butter

Add oil to soup pot and heat over medium heat

Add diced onion and cook until almost translucent

Add garlic and cook 1 minute

Add squash and sauté a few minutes

Add soy sauce, spices, ginger, yeast and mix

Add broth, cover and simmer on medium low heat about 10 minutes or until squash is very soft

Remove bay leaves

Add peanut butter and stir til melted

Using immersion blender, blend until smooth

If you don’t have an immersion blender, use traditional blender and purée soup in stages

Use chopped green onion, roasted peanuts, a swirl of unsweetened coconut milk, raw pepitas or pomegranate arils for garnish