Thai Squash and Peanut Soup

            1 tbsp                         Coconut oil

            ¾ cup                        Peanut butter

              1                                Butternut squash, cut into large chunks and roasted

             1 can                        Coconut milk

1 cup                        Vegetable broth or water

1 tsp                         Red pepper flakes

¼ cup                       Thai basil (regular sweet basil can be substituted)

2 tbsp                        Sea salt (I like Himalayan pink), reserve 1 tbsp for garnish

2 tbsp                        Pumpkin seeds or chopped peanuts for garnish

Cut squash in half and roast until tender (about 40 min on 350F), place the squash “cut side” down in a pan with the coconut oil.

Meanwhile, whisk together the coconut milk, vegetable broth and peanut butter in a large sauce pan. Bring mixture to a boil. Scoop out the roasted squash and add to soup mixture. Blend with handheld blender and blend until smooth. Add red pepper flakes and basil, heat for another 5 minutes on medium heat.

Garnish with the pumpkin seeds (or peanuts) and basil. Serve warm.

*This creamy Thai inspired soup is a delicious blend of sweet and mildly spiced flavors. Thai basil adds a more authentic flavor if you can find it.  

Both the squash and basil are high in beta-carotene, which protect the lining of the blood vessels from free radical damage. And help prevent oxidization of cholesterol in the blood, reducing risk of heart attack and stroke.

The flavonoids in basil protect cells from free radicals, and the essential oils are powerful anti bacterial and anti-inflammatory.