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This soup combines African spices with butternut squash and goes well with Coeur d'Alene Cellars No. 6 Red.

1 1/2 teaspoons peanut oil
4 cups cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin

1/4 teaspoon ground coriander
4 cups chicken broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper or to taste
1/4 cup chopped fresh cilantro
cooked shredded chicken (optional)

Heat oil in a large saucepan over medium-high heat.  Add squash and next 5 ingredients; saute 5 minutes or until onion is tender.  Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil.  Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender.  Sprinkle with cilantro. Add chicken if desired.  6 servings.

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