Roast Sweet Potato (or squash) & Red Curry Soup

From Australian Woman's Everyday Food

2 pounds peeled and chunked sweet potatoes (or squash/pumpkin)

1 Tbs peanut butter

3 Tbs red curry paste

red pepper flakes to taste

1 chopped onion

4 1/2 cups chicken broth

14 oz can light coconut milk

juice of 1 lime

2 tsp fish sauce

1/2 cup chopped cilantro

Preheat oven to 400 degrees.

Toss potatoes with a little olive oil, salt, and pepper. Roast in baking pan for 35-40 minutes, stirring occasionally.

Saute peanut butter, curry paste, and onion for 5 minutes. Add the rest of the ingredients (except cilantro) and the roasted potatoes. Simmer for 10 minutes.

If desired, puree soup until smooth, then add cilantro. (We like this chunky, so skip that last step)

Great with Naan bread for dipping