1 T coconut oil (I like Trader Joe’s brand the best)
4 boneless skinless chicken thighs, cut into chunks
1 large onion, dice
2 cloves garlic, minced
1 lb butternut squash, peeled and chopped (1 small squash)
1 1/2 t curry powder
1/2 t allspice
1/2 t ground ginger
1 1/2 c beef broth
1/2 c coconut milk
1/4 c smooth peanut butter
1/4 c peanuts
In a soup pot, saute the chicken in the oil. Add garlic and onions and cook for 5 minutes. Add all the other ingredients and bring to a boil. Simmer for 15 minutes. When the squash is done, remove about 1 cup and mash it, then return it to the pot.