Did you all know that January 21 is Soup Swap day? When I learned this tidbit, I thought I’d create a soup recipe that is worthy of sharing with your friends and loved ones. This squash and peanut soup recipe turned out to be easy to make, full of good-for-you nutrients, and a delightful fusion of flavors that will garner lots of compliments!
Why not take advantage of Soup Swap Day to host a soup sharing party? Just invite a few folks over and ask each to bring a homemade soup (crock pots are our friends for this party!) plus several empty jars with lids. Serve wine, crackers/bread, and perhaps a dessert while you visit with everyone.
At the end of the party, everyone can ladle the leftover soups into their jars. You’ll want to have labels and string available to identify the soups they take home. Or for a little less mess, you could just exchange recipes at the end of the evening.
When I started to think what I would make for you all, I had about three soup recipes I was trying. This one turned out to be the winner with everyone who tested it for me. It was definitely the one that made testers raise an unbelieving eyebrow at me when they heard the ingredients, but then say, ‘wow!’ once they actually tried it.
So this recipe does have a little spicy kick of heat, but not so much that you’ll need an extra kleenex around, so it should appeal to a wide variety of people. Plus, the level of heat can easily be controlled by the type of curry powder and/or pepper you include.
Our favorite curry powder at the moment is the Maharajah curry powder from Penzey’s seasonings. It has a bit of heat, but it’s tempered with lots of flavorful safron. Feel free to substitute your favorite curry powder.
While this soup is easy and quick to prepare on the stovetop, I’ve also included notes on making it in a crock pot too. You just can’t beat the ‘set-it-and-forget-it’ method for weeknight meals!
One final recipe note: I used our Dry Creek wine since the oaky notes in the wine pair beautifully with the peanuts and the curry seasoning. You could use Courtois instead, or even our Whittenburg (although the sweetness in that wine will offset some of the heat in the soup).
I hope you try out this soup recipe. If you do, let me know what you think of it in the comments below.
- 1 cup Dry Creek wine
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 jalapeno, de-stemmed, de-seeded and minced
- 2 cloves garlic, peeled and minced
- 5 cups bite-size butternut squash pieces (about 1 medium squash)
- 1 14-oz can fire roasted diced tomatoes
- 1 14-oz can coconut milk
- 2 cup chicken broth
- 1 teaspoon salt
- 2 teaspoons curry powder
- ¾ cup chopped unsalted peanuts
- ¼ cup peanut butter
- 2 cups baby kale
- Heat olive oil in a large pot over medium heat, then add onion, jalapeno, and garlic. Saute until the onion is just barely transparent.
- Add butternut squash to the pot and saute for 5-10 minutes
- Add the Dry Creek wine, fire roasted tomatoes, coconut milk, chicken broth, salt, curry powder, and chopped peanuts to the crockpot. Bring to a low boil for 15-20 minutes or until the squash is easily pierced with a fork.
- Turn off heat and stir in the peanut butter and the kale. Serve immediately or store for up to 4 days in the refrigerator.
P.S. – This recipe is an adaptation from Pinch of Yum’s Spicy Peanut Soup with Sweet Potato + Kale in case you’d like to see my inspiration. Definitely one of my favorite food blogs out there!