- 2 Tbs. vegetable oil
- 2 tsp. cumin seeds or 1 tsp. ground cumin
- 2 cups unsalted peanuts, preferably raw
- 2 medium-sized onions, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 4 ribs celery, diced
- 2 tsp. grated fresh ginger or 1 tsp. ground ginger
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. ground cayenne, optional
- 1/8 tsp. dried thyme
- 6 cups vegetable stock or water
- 1 large butternut squash, peeled and cut in 1-inch chunks (4 to 6 cups)
- 1/4 cup lemon juice
- Sea salt and ground pepper to taste
- Heat oil in stock pot over medium heat. When hot, add cumin and peanuts; sauté until peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, and add onions, garlic, carrots, celery and seasonings. Cook until vegetables are soft.
- Add stock and squash, and cook until squash is very soft.
- Purée mixture in blender or food processor, and return to pot. Add lemon juice and season with salt and pepper. Serve hot.
One of the great reasons to drink Riesling is because it is such a good wine to pair with almost any dish. And because Riesling comes from many countries and is made in many styles, it’s pretty difficult not to find one to pair with holiday fare such as this Butternut Squash-Peanut Soup. Experiment! But if you wish a nonalcoholic beverage, drink apple cider.
- Serving Size: Serves 12
- Calories: 210
- Carbohydrate Content: 16 g
- Fat Content: 15 g
- Fiber Content: 5 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 170 mg
- Sugar Content: 5 g