Senegalese Peanut Soup

2 tbs. olive oil

3 c. butternut squash, ½ inch dice

2 c. chopped onion

1 tbs. minced garlic

2 tsp. curry powder

¼ tsp. cayenne pepper

3 tbs. flour

1 14 ½ oz can diced tomatoes

4 c. chicken broth

1 14 oz can lite coconut milk

2/3 c. peanut butter

2 c. cooked diced chicken

½ tsp. salt

Chopped parsley for garnish

Heat oil and add squash, onion, garlic, curry and pepper. Cook 2 min. Reduce heat to low, cover and cook 10 min. Sprinkle flour over vegetables, add tomatoes and their juice and cook 1 min. Add broth, coconut milk and peanut butter-stir until smooth and bring mix to a boil. Reduce heat to low, cover pot, and simmer 5 min or until squash is tender. Stir in chicken and salt, cook 2 min to thicken and heat through. Ladle into bowls and garnish with parsley.