Peanut Butternut Squash Soup

From the Recipe Shoebox.

1 Tbs. peanut oil
4 cups cubed peeled butternut squash (look for it prepeeled and cubed in the produce section)
1 onion, chopped
2 Tbs. minced garlic (about 6 cloves)
¼ tsp. salt
½ tsp. ground cumin
¼ tsp. ground coriander
3 cups chicken broth
¾ cup peanut butter
2 Tbs. tomato paste
1/4 tsp. crushed red pepper(or to taste)
½ cup chopped fresh cilantro

In a large sauce pan over medium high heat, heat peanut oil.  When hot, add squash, onion, garlic, salt, cumin, and coriander. 
Sauté for 5 minutes or until onion is tender.  Then add broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
Bring to a boil then reduce heat and simmer until the squash is soft (about 10 minutes).  Blend about 2/3 soup in blender (in small batches), until chunks are gone. 
Return soup to pot, then sprinkle with cilantro and serve hot.  Enjoy!