I am toying with the idea of turning the curried butternut squash soup I made yesterday into a Thai peanut soup. The soup starts with roasted butternut squash and is enriched with cocunut milk and curry powder–classic Thai flavors. But on tasting it, it’s missing something and yesterday while in the car I realized what it was–Peanut butter. Thai peanut sauce has always been one of my favorite flavors, so why not turn it into a soup. And with the delicate flavor of the roasted pumpkin-like squash…it’s destined to be oh so subtle. I’ll post with the results. This soup is going to be the opening act of my Thanksgiving day dinner so there’s plenty of time to perfect. Film at 11!