- olive oil - red onion, diced - jalapeno, minced - garlic, minced - sweet potato, cubed - butternut squash - can fire roasted tomatoes - can light coconut milk - vegetable broth - tomato paste - coarse kosher salt - Madras curry powder - roasted salted peanuts - creamy peanut butter - shredded collards - apple cider vinegar
Heat the olive oil in a pan, over medium heat. Once heated through add the onion, jalapeño, and garlic. Sauté until fragrant and the vegetables are slightly softened, about 3 minutes.
Add the sweet potatoes and the butternut squash to the pan, stirring to combine. Cook for 2-3 minutes. Add canned tomatoes, coconut milk, vegetable broth, tomato paste, salt, curry powder and peanuts. Simmer for 8-10 minutes. Remove from the heat.
Stir in creamy peanut butter until melted and then add in collards and the apple cider vinegar, stirring to coat. The soup will continue to cook slowly, softening the sweet potatoes and squash.
When ready to serve ladle soup into bowls and top with minced cilantro, lime wedges, and chopped peanuts.