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- 3 tablespoons light olive oil
- 1 large onion, diced
- 3 carrrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cinnamon
- 1 large butternut squash, seeds removed, peeled and diced
- 1 tablespoon Chinese Five-Spice powder
- 2 teaspoons salt
- ½ teaspoon cayenne pepper (or to your taste)
- 1 can coconut milk
- 4 cups vegetable stock
- ¼ cup agave syrup (you can use honey if you like)
- ½ cup peanut butter (you can use chunky if you want)
View Full Recipe at A Couple in the Kitchen
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