Soup, week three: African peanut quinoa soup.

This one was a no-brainer.  Let's face it, African = spicy, quinoa = protein and peanut butter = awesome.

The recipe called for sweet potatoes but leftover butternut squash from last week's roasted vegetable soup made a nice substitute (when supplemented with a pre-cut half from Whole Foods, roasted while the bacon cooked Sunday morning).

before

after

It needed a little more salt than called for, but I think that's because we made our own peanut butter and didn't add a lot of salt.  Otherwise I am pretty pleased with this one.  And thankful that he got jury duty so that I can enjoy leftovers all week...