Creamy Peanut Kabocha Squash Soup

1 medium Kabocha Squash

1/4 cup sour cream

4 cups broth (better than bouillon)

1 small yellow onion

1 red bell pepper

1 green bell pepper

2 garlic cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 heaping tbsp fresh thyme

1/2 cup creamy natural peanut butter

1 tbsp tomato paste

1 - 15oz can of crushed tomatoes

2 jalapenos

2 inches of raw ginger

1/2 cup cilantro

1 tsp salt

1/4 cup raw or roasted peanuts, chopped

  1. Chop onion and bell pepper into medium pieces. Cut kabocha squash into 1 -1.5 inch cubes.
  2. Heat the oil in a Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened.
  3. Add the tomato paste, ginger, garlic, cumin, coriander, and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant. Add the squash and stir to coat.
  4. Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, for about 20 minutes, until the squash is so tender it breaks apart easily.
  5. Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves and sour cream.
  6. Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture.
  7. Serve with ground jalapeƱo paste, topped with chopped peanuts and more cilantro leaves.