African Chicken Peanut Butter Soup

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A spicy soup for a cold night!!

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Steps

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Heat oil in large dutch oven over medium-high heat.

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Saute onion and garlic , until onion is translucent.

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Stir in curry powder and red pepper flakes , and cook several seconds.

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Push aside and add chicken pieces , a few at a time , and saute until golden brown.

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Add broth and bring to a boil.

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Reduce heat , cover and simmer at least 25 minutes.

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Stir in peanut butter and tomatoes.

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Add three-fourths of the squash and cook down.

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Add potatoes and remaining squash about 20 minutes before serving , cooking just until done , not falling apart.

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Season with salt and pepper and ladle into bowls.

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Ingredients

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chicken pieces, onion, garlic cloves, olive oil, curry powder, crushed red pepper flakes, chicken broth, chunky peanut butter, diced tomatoes, butternut squash, russet potatoes, salt and pepper