Asian Yum-Butternut Squash Soup

A creamy vegan butternut squash soup, with Thai-inspired flavors.  Thanks to Madison's Yum-Butter company for their Asian Jazz Yum Butter.


1 large butternut squash, peeled and cubed
1 large onion, chopped
3 pears, chopped
3 carrots, chopped
1 tbs earth balance or olive oil
2 tablespoons Yum-Butter Asian Jazz peanut butter 
4 cups vegetable stock and 4 cups water
1 tsp kosher salt
freshly ground pepper
1/2 tsp cayenne pepper
1 tsp Sweet curry powder
1/2 tsp cinnamon
1 tbs agave syrup
1 can coconut milk


In a large pot, sautee onion and carrots with earth balance until softened.  Add butternut squash and sautee for 5 minutes.  Then add remaining ingredients except coconut milk and cook, covered, for 15 minutes or until butternut squash is soft.

Puree with immersion blender and add coconut milk.  Serves 12.