Butternut squash peanut butter soup

4 cups Butternut Squash, peeled and cubed (1 medium squash), see tip for more info to make this easier
1/2 Large onion chopped
2 tbsp Coconut Oil
1 cup Peanut Butter
1 tbsp Garlic powder
1 tbsp Salt
1 lb chicken breast
6 cups Water
2 apples, chopped

Prep and cook times are approximate. I start by chopping the onion first while the pan is warming. Then go from there. Butternut squash can be hard to cut raw. I heat it in the microwave for 5-6 minutes to soften it. I let it cool for a few then peel and chop it a section at a time with an oven mit on my "holding hand".

Heat a large pan on medium - medium high heat. (I used a stove top dutch oven). When pan is warm add oil. When oil is melted add chopped onion, let cook until almost completely transparent- about 8 minutes.
When onion is cooked add water and butternut squash. Cover and bring to a boil; add raw chicken and salt. Bring to a boil again and cook until squash is soft. Then add garlic powder and apples. Cook until apples are soft.
Here comes the fun part! Be careful because the soup will be really hot.
Remove the chicken from the soup and put it in a food processor or high power blender (i used my Ninja). Blend until broken down. Then add the soup about 1/3 at a time. Blend until smooth. Put your soup back in the pan to keep warm. Leave about 2 cups soup in the blender or food processor and add the peanut butter. Blend until mixed then add to your soup. Mix until combined. Serve with tomatoes, avocado, and salad. Enjoy!

Serving Size: 10-12 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user RACHELRN4.