- 6 cups butternut squash, peeled and diced into 1-inch cubes
- 1 cup red onion, peeled and diced (white or yellow onion is fine too)
- 3 lemongrass stalks, 4 to 6 inches each, sliced in half lengthwise
- 2 inches of fresh gingerroot, peeled and minced very fine
- 3 large cloves of garlic, minced
- ¼ tsp cayenne* (optional – see notes in post)
- 4 cups chicken or vegetable stock
- 1 t. Kosher salt, or to taste
- Fresh ground pepper, to taste
- ½ cup of creamy peanut butter
- Juice of one lime
- Chopped peanuts and basil to garnish (optional)
- Place squash, onion, lemongrass, ginger, garlic, and cayenne in a crockpot or slow cooker. Make sure that the lemongrass is buried in the diced squash pieces.
- Pour chicken or vegetable broth over squash mixture. Cook on high for four hours, or on low for 6.
- Puree the soup, using an immersion blender. Alternatively, puree in batches using a regular blender. (Be careful! Soup will be hot!)
- Add creamy peanut butter into the pureed soup, stir until it is completely melted and combined.
- Taste, then adjust seasonings, adding salt and pepper to taste. Squeeze in fresh lime juice and stir.
- Ladle soup into bowls. Garnish with a few chopped peanuts and ribbons of fresh basil.