Spicy Indonesian Squash Soup

2 tsp. olive oil
8 c. stock
4 c. squash, carrots, or yams
2 potatoes diced
1 c. cilantro
2 Tbs. grated ginger
1 c. diced onion
6 cloves garlic minced
1 tsp. curry
1 tsp. cumin
1/4 tsp. cayenne
1/3 c. peanut butter
salt to taste

Saute onions and garlic in olive oil in a soup pot. When the onions are softening, add cumin, cayenne, and your favorite curry blend and cook a few minutes more. Then add stock, cilantro, potato, and the orange root vegetables of your choice. Simmer until the vegetables are soft. Add peanut butter, and mix thoroughly. Add salt to taste. Puree, and serve. This is a slightly spicy, slightly nutty, slightly sweet soup. You can add lemon at the end to brighten the flavor up a bit if you like.