Butternut Peanut Soup

3 Tbsp. fat for frying
1 cup diced onion
2 cups diced celery
6 cups diced raw butternut squash
1/4 cup all natural peanut butter
4 cups chicken broth
1 1/2 cups milk
1 Tbsp. lemon juice
1-2 tsp. sea salt or to taste

In a large soup pot, heat the fat, and saute the onion and celery until the onion is limp, 3-5 minutes. Add the squash, peanut butter, chicken broth. Cover and simmer until the squash is tender, about 30 minutes. Cool the soup slightly, mash with a potato masher. Add the milk, lemon juice and salt. Heat and serve.


One response

  1. Pingback: Kefir and Butternut Peanut Soup « Prairie Sunrise

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