Squash & Peanut Soup Recipe

Squash and Peanut Soup Recipe

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!

Squash and Peanut Soup Recipe

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.

Squash and Peanut Soup Recipe

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.

Squash and Peanut Soup Recipe

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.


Squash and Peanut Soup Recipe

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. 


Squash and Peanut Soup Recipe

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!

Squash and Peanut Soup Recipe

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.

Squash & Peanut Soup Recipe
Prep time
Cook time
Total time
A hearty and lightly spicy peanut soup perfect for cold nights and warm conversations.
Peaceful Bend Vineyard:
Recipe type: Soup
Cuisine: Fusion
Serves: 3 quarts
  • 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
  1. Heat olive oil in a large pot over medium heat, then add onion, jalapeno, and garlic. Saute until the onion is just barely transparent.
  2. Add butternut squash to the pot and saute for 5-10 minutes
  3. 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.
  4. Turn off heat and stir in the peanut butter and the kale. Serve immediately or store for up to 4 days in the refrigerator.
This can easily be made in the crock pot. Complete step 1 of the recipe, then add the sauteed mixture plus all the ingredients except the peanut butter and the kale to the crock pot, cover and cook on low for 6 hours. Just before serving, stir in the peanut butter and kale.


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!

Gearing Up

First Full Moon of 2018 over the new winery building

Wow!  It’s 2018, and things are really looking up here at Peaceful Bend.  I find myself trying to organize a bunch of disparate things that felt like there would be oodles of time to deal with.

First Full Moon of 2018 over the new winery building

Except, we’ll be moving into the new building sometime in March and that’s not very far off!

So I’ve spent the first week of the year filing, making to-do lists, planning, clean up, and generally trying to get organized.  Nothing like a looming deadline to get motivated.

One of my intentions early this year is to get back to regularly updating the website.  I’m sure I’ll have lots to report as things are progressing rapidly around here.  In addition, I’m trying out soup recipes this weekend to find something I can bring to you on the blog this month, plus I’m looking around at area businesses to feature in a bid to revive the ‘Just Up The Road’ series here.

Clyde mentioned that he’ll have a firepit going on Saturday. So layer up, swing on by the shed-teau to fill a glass with mulled wine, and enjoy a little winter mini-festival with us!  Cheers!

Happy Holidays!

Clyde and I wish you the very happiest of holidays this year!

Happy Holidays from Peaceful Bend graphic

We feel blessed to have the chance rebuild the winery and bring it back to you better than ever in 2018.  May everyone enjoy a peaceful and joyful holiday.  Cheers!

P.S. – The shed-teau is closed on Christmas & New Year’s eves, but we are open for the regular hours outside of those two days.  Hope to raise a glass with you soon!