Butternut Peanut Butter Soup

Ingredients-

• 1 tablespoon olive oil
• 1 small onion, peeled and diced
• 1 clove of garlic, peeled and diced
• ½ cup celery, diced
• 2 carrots, diced
• 2 ½ cups peeled and diced butternut squash
• ½ cup masoor dal (red lentils)
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (optional)
• Freshly ground pepper
• Salt to taste
• 3 cups water
• 1 ½ tablespoon smooth, all natural, peanut butter
• Juice of ½ a lime
• Plain yogurt and Sriracha hot sauce for topping (optional)

To make the Butternut Squash Peanut Butter Soup-

1. Heat the oil in a sauce pan over medium heat. Add the diced onion and garlic and sauté until the raw smell is gone, about a minute or so.
2. Add the diced celery, carrots and butternut squash and sauté for 2 to 3 minutes.
3. Add the masoor dal (red lentils) and sauté for another minute. Add the turmeric and chili powder (if using) and sauté further for 30 seconds.
4. Add the water, salt and pepper. Stir, cover the pot and let the dal and vegetables cook.
5. Let the mixture cool a bit. Then add to the blender with the peanut butter and blend until smooth.
6. Pour the soup back into the sauce pan. You can a dd a little water if you feel the soup is very thick. Warm it up, stir in the lime juice and serve.
7. Top with the yogurt and sriracha hot sauce, if desired. I served it with toasted gluten free bread. Yummy!

Instant Pot recipe-

1. Turn on the Saute mode and add the oil. Heat the oil for about a minute and add the diced onion and garlic and sauté until the raw smell is gone, about a minute or so.
2. Add the diced celery, carrots and butternut squash and sauté for 2 to 3 minutes.
3. Add the masoor dal (red lentils) and sauté for another minute. Add the turmeric and chili powder (if using) and sauté further for 30 seconds.
4. Add the water, salt and pepper. Stir. Cancel the Saute mode. Close the Instant Pot with the lid and set it to Pressure Cooking mode for 12 minutes. After natural pressure release, open the lid and let the mixture cool a bit. Then add to the blender with the peanut butter and blend until smooth.
5. Pour the soup back into the Instant Pot .You can add a little water if you feel the soup is very thick. Warm it up, stir in the lime juice and serve.
6. Top with the yogurt and sriracha hot sauce, if desired. I served it with toasted gluten free bread. Yummy!