Peanut butter squash soup recipe

Difficulty

3 cups diced butternut squash
1 medium onion, diced
3 large minced cloves garlic
2-3 Tbsp. chopped and peeled ginger*
2 Tbsp. olive oil
salt + pepper pinch red pepper flakes
2 cups water, plus more if necessary
2 Tbsp. of Goody natural peanut butter
1+ tsp. soy sauce
for topping: basil, green onion, peanut butter, peanuts, coconut milk

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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 water 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 Goody peanut butter plus additional water if it needs to be a bit thinner, 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.