Ingredients
Method
Throw everything except the peanuts and fresh cilantro into a dutch oven and bring to a boil.
Reduce the heat and simmer until the potatoes and carrots reach your desired tenderness, about 20-30 minutes. Be sure to stir often.
The squash will get nice and mushy to give some texture to the soup base. We like the potatoes and carrots al dente, not overcooked.
Top with the fresh cilantro and roasted peanuts and enjoy!
