Butternut Pumpkin Peanut Soup

My house is already quite busy getting ready for my family coming home for Thanksgiving.  Did I ever mention that I have 4 children, and 7 grandchildren?   This morning I was hauling out the special recipes everyone likes. The children of one of my daughters, will eat anything and EVERYTHING that is put in front of them.  They will even eat things falling from the table, if my dog doesn't reach them first. Then there are the children of my youngest daughter, who are picky eaters.  One of them, my 9 year old grand-daughter is an avid Macaroni and Cheese eater.  She doesn't want any special gourmet Mac and Cheese, like Nana makes - She likes it straight out of the Kraft box, cooked with the directions of the side panel, and "unmessed" with.

My oldest daughter is a vegetarian, so you can begin to see what is involved while cooking up a Thanksgiving feast at my house.  However, there is one particular soup that they ALL seem to enjoy.  Here's the recipe: 1 Butternut Squash - peeled, cut in chunks, steamed or baked 1 Pumpkin (small) - prepared the same as the Butternut squash, or can substitute canned. ½ Cup Peanut Butter (smooth) 1  14oz can Coconut Milk 2  14 oz cans Chicken Broth 1 Tablespoon Ginger - grated 1 stalk Lemon Grass - cut into 3" - 4" lengths Anistars (1 or 2) 1 tsp. Cinnamon 1 Tablespoon Garam Masala ½ tsp. Nutmeg 1 Tablespoon Allspice 1 Tablespoon Curry Powder Preparation: Once Squash and Pumpkin have been cooked tender, put in blender and process with Grated Ginger.  Place in large stock-pot with Chicken Broth, Peanut Butter, Coconut Milk.  Simmer at low temperature. Using a 12" square of cheese cloth, create a pouch to contain the Lemon Grass and Anistars.  Add to soup and continue simmering. Add desired spices - Cinnamon, Garam Masala, Nutmeg, Allspice, Curry, etc. Simmer for an additional half hour, discard the cheese cloth spice pouch and serve. *Note - This recipe is very forgiving.  You can increase or decrease amounts of spices to suit your taste.