chop up that onion. Fry it up in a bit of oil until soft and golden with a generous amount of salt. Peel and chop the squash in huge chunks (should be a large squash my photo above is not to scale) and throw it in a big pot with the onions. Add about 2 litres of water (or just enough water to cover the squash) and boil that until the squash is soft. Add about 1/2 cup of peanut butter and a whole can of coconut milk. Puree the whole thing with a hand blender and add a bit of water if too thick. Season with salt (I like to use quite a bit in this recipe something about the peanut butter just calls for salt).

Originally From: http://kitchenvignettes.blogspot.com/2011/10/ariells-butternut-squash-soup.html