This is another of those stewy soups, or soupy stews. You can add a couple of more cups of broth or water to make a proper soup. For the stew crowd, serve this over cooked grain. Bread and cheese would nicely round out a soup meal.

4 T olive oil
1/2 c chopped onion
4 cloves garlic, minced
1 T peeled, minced fresh ginger or 1/4 t ground ginger
6 c or so peeled and cubed winter squash
4 c broth or water, or a combination
2 c canned tomatoes with their juice
salt and pepper, to taste
1 bunch fresh cilantro, chopped, plus extra for garnish (optional)
1 c (creamy) peanut, almond, cashew or other nut butter

1. In a soup pot or dutch oven, heat olive oil. Add onion, garlic, ginger, and squash. Cook, stirring occasionally, until ingredients start to soften, about 10 minutes.

2. Add broth, tomatoes, salt, and pepper. Simmer until squash is tender, about 10 more minutes.

3. Add cilantro if using, then nut butter. Stir to combine. Simmer until thickened, about 10 minutes. This is where you can add more broth or water, allowing the extra liquid to heat through. If you like, you can purée the mixture in a blender, in batches, or use an immersion blender in the the pot. Taste for seasonings. Serve, garnished with additional cilantro.