Ingredients

1 tablespoon Pure Olive Oil
1/2 cup chopped yellow onions
2 cups peeled, seeded, cubed butternut squash
1 cup yellow corn
1/2 cup chopped red pepper
1/4 cup Mayver’s Smooth Organic Peanut Butter
1 cup water
1 teaspoon cumin
1/2 teaspoon salt
2 cans reduced salt vegetable broth
1/2 cup quinoa, rinsed
2 tablespoons finely minced cilantro
Cayenne pepper to taste.

Method

Heat oil in 4-quart saucepan over medium heat. Add onions, cooking slowly until soft and yellow in colour. Stir in squash, corn and red pepper. Cook 5 minutes more.

Blend peanut butter, water, cumin and salt in blender or food processor until combined. Add to vegetables in saucepan. Stir in broth and quinoa. Bring to boil; reduce to simmer. Cover and simmer 10 to 15 minutes or until quinoa is tender.

Remove from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.