African Peanut Squash Soup

Peanut soup is a traditional dish of Senegalese cuisine, a nutritious and warming dish I thought perfect for this time of year. In my research I came across many different recipes, some using sweet potatoes, some using coconut milk, even chicken in one case, but all consistently combined the flavors of peanut butter, tomato, and the cumin and coriander spices that make a nice curry. So I took a nice butternut squash and created this recipe:

3 cups butternut squash, cubed (1 1/2") and peeled

2 tsp. peanut oil

1 chopped yellow onion

2 tbsp. minced garlic

1 tsp. cumin

1/2 tsp. coriander

pinch of curry powder

2 cups chicken broth / 1 cup water

3/4 cup creamy peanut butter

2 tbsp. tomato paste

1 tsp. red pepper

salt and pepper to taste

peanuts, shelled and halved

fresh chopped cilantro garnish

cooked white rice

fresh lime

1.) Slice butternut squash in half, removing seeds and pulp, and drizzle good olive oil, laying face down on baking sheet. Roast in oven at 425 degrees for 45 minutes.

2.) Cool squash for five minutes, then slice flesh into cubes and scoop out (can be done ahead and refrigerate overnight before making the soup.)

3.) Heat peanut oil in a large saucepan over medium high heat and saute onion until translucent, adding garlic and salt, pepper and red pepper to taste.

4.) Add cumin, coriander and curry powder, stirring to evenly combine, and squash cubes, tossing to cover with spices. Saute about ten minutes, until tender.

5.) Add chicken broth and water, peanut butter and tomato paste, stirring well to combine and cover the squash with the liquid mixture. Bring to a boil.

6.) Reduce heat, simmering uncovered for 20 minutes or until liquid has reduced and mixture has thickened.

7.) Pour into blender and pulse smooth. Pour back into pot and adjust seasoning, garnishing with fresh cilantro and peanuts. (Can also stir in shredded chicken, but I went for the vegetarian version.) Serve over white rice and squeeze lime juice over top. *Note: African food pairs well with a crisp Riesling.