Senegalese Peanut Soup

2 tablespoons peanut or neutral oil

1 medium onion, chopped

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

½ cup chopped, roasted peanuts (more for garnish, if you like)

¼ teaspoon of cayenne

Salt and pepper

2 10-ounce bags frozen butternut squash

1 14-ounce can diced tomatoes with their juice

1 16-ounce bag of frozen collard greens or kale

5 cups stock or water

½ cup peanut butter, chunky or smooth

3 tablespoons of fish sauce

Lime wedges

Put oil in a large pot over medium heat until hot. Add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add the roasted peanuts and the cayenne and sprinkle with salt and pepper. Add the squash, greens, tomatoes and 5 cups of water or stock. Bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in the peanut butter and fish sauce. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnishing with remaining peanuts and a squeeze of lime juice.

Serves 4

From "Dinner for Everyone" by Mark Bittman

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