Peanut Soup:

1/2 tb Peanut oil

1/4 ts Crushed red pepper flakes

1/2 tb Coriander seeds

1/2 c Celery, diced

1/2 c Carrot, diced

2/3 c Butternut squash, diced

2/3 c Potatoes, diced

1 c Peanuts, roasted, shelled & unsalted

6 c Stock

1 tb Lemon juice

Salt & pepper

Okra Croutons:

1 1/2 c Okra, thinly sliced

3 tb Cornmeal

1/4 ts Cumin

1/4 ts Cayenne

1/4 ts Herbal salt

Olive oil spray

Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons.

CROUTONS: Preheat oven to 375F. Rinse okra under running water, drain & pat dry with paper towels. Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well.

Spray a baking sheet with oil, spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned, approximately 30 minutes, spraying & stirring twice during baking.