1 small butternut squash (about 1 lb.)
1-2 Tbsp. Thai peanut sauce
2 Tbsp. fresh basil, chopped
1/4 cup fat-free salad croutons
Salt and pepper
Heat oven to 400 degrees. Pierce squash a few times. Place squash on a baking sheet and roast, baking for about 45 minutes to an hour, until “fork tender” (fork inserts easily).
Remove roasted squash and let cool. Slice open squash diagonally into two halves. Using a spoon scoop out and completely remove seeds. Peel off the skin of the roasted squash and cut up into chunks.
Place squash in a medium pot and mash with a fork. Stir in 1 cup of water and at least 1 Tbsp. peanut sauce. Heat thoroughly over medium heat. Stir in more water, peanut sauce and salt and pepper, if needed, to achieve desired taste and consistency.
Dish into soup bowls and top with fresh chopped basil and fat-free croutons.