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!

Wine and Pumpkin Mug Cake with Wine Whipped Cream

Pumpkin Mug Cake is quick to make, fluffy, and moist

Wine and Pumpkin Mug Cake topped with Wine Infused Whipped Cream

Fall is here and I find myself craving a good book, a blankie, a glass of wine and a sweet treat to pair with it all.  Enter in this Wine and Pumpkin Mug Cake with Wine Whipped Cream recipe.  You can make a single  (or double) serving of this feathery-light, moist, fall-inspired cake lickity split, plus have plenty of wine left for your wine glass.

I really liked the using our Sweet River White wine in this recipe, but you can use Whittenburg too.  I experimented with Huzzah Valley, our rose, but wasn’t quite as pleased with the end result, so stick with a white wine in this recipe.

Pumpkin Mug Cake can be made in a sturdy wine glass

A couple goals when I create any recipe is to make the dish as easy and quick to make as possible. This Wine and Pumpkin Mug Cake certainly fits both bills. I made this in a little under 5 minutes with basic pantry staples.  It might even take you less time since I took a little longer wanting the picture to look pretty!

I ended up mixing a double recipe in a bowl, then carefully spooned the batter into the wine glasses.  You could instead just mix everything together in the glass (or a mug) itself to save some time. I cooked each glass separately, and they stay hot for quite a while after removing from the microwave, so be careful handling!

The pumpkin puree pictured in the background of the photo above was a homemade batch, but you can definitely use canned pumpkin puree instead.  To save the unused puree, spoon the leftover into an ice cube tray to freeze small portions of the puree for future mug cakes.

Pumpkin Mug Cake is quick to make, fluffy, and moist

Oh – and let’s talk about this whipped cream.  This was my first time infusing wine into whipped cream, and it was a delicious success if I do say so myself.  In fact, I liked it so much that I think all my whipped cream should be boozy from now on!

I made the whipped cream from scratch by adding the cream, sugar and wine in a small mason jar, putting the lid on tightly and then shaking it vigorously for about 3 minutes.  Not too difficult, but feel free to use your hand mixer or whisk instead of this method (or just use ready whip). Although, I do feel like I worked off a few calories ahead of time by this shaking method. 🙂

The mug cake was inspired by this recipe, and you’ll find my adaptation of it below.  If you make this, I’d love to hear what you think of it in the comments (and what you were reading while you ate it).  Cheers!

Wine and Pumpkin Mug Cake with White Wine Whipped Cream
Prep time
Cook time
Total time
A moist and easy pumpkin mug cake that comes together in about 5 minutes, and makes a delicious single-serve fall treat.
Peaceful Bend Vineyard:
Recipe type: Dessert
Cuisine: American
Serves: 1 serving
  • For the cake:
  • 2 Tablespoons Sweet River White wine or Whittenburg wine
  • 4 Tablespoons Flour
  • ¼ teaspoon baking soda
  • 2 Tablespoons sugar
  • 2 Tablespoons pumpkin puree
  • ½ Tablespoon vegetable oil
  • ⅛ teaspoon ground cinnamon, plus a dash for garnish (optional)
  • ⅛ teaspoon ground nutmeg
  • dash of ground ginger
  • dash of ground cloves
  • For the wine infused whipped cream:
  • 1 Tablespoon Sweet River White wine or Whittenburg wine
  • ½ cup heavy whipping cream
  • 1 Tablespoon sugar
  1. Add all ingredients for the cake in a bowl, or directly into a mug, and stir together just until everything becomes smooth. If using a separate bowl, spoon cake mixture into wine glass.
  2. Microwave on high for 1 minute 15 seconds. Remove from microwave carefully - it's hot!
  3. Make the whipped cream while cake cooks by placing all the whipped cream ingredients in a small mason or jelly jar. Seal tightly and shake vigorously for approximately 3 minutes. Check consistency after about 2.5 minutes. Shaking for too long will turn the whipped cream into butter, so check often as you shake and stop once you get to the hard peak stage. You may need to shake longer than 3 minutes, or it might be a little less.
  4. Dollop whipped cream on top of the cake. Top with a dash of ground cinnamon and serve.
This cake is best served shortly after making it. If you store it before serving, don't add the whipped cream until just before serving.


Citrus Sangria

Citrus Sangria-4
Hi again everyone!  Have I mentioned lately that I miss you?  Here it is summer, and there you are, not lingering here.  *insert mournful sigh*  I can’t wait till we’re back in business again and I can share a glass or two with you on the porch.

In the meantime however, a few kind folks (thanks Roger, Diane, Robin, and Jill) have dropped off bottles of Yadkin Creek wine from their personal stashes, and I thought I’d use them to share a recipe with you all today.  I know it’s a tease, but don’t worry, I have a few suggestions for alternative wines down below and Clyde is hard at work making a batch of Yadkin that we hope to release in a month (or two??). It’s been so hot lately; a chilled glass of summer-y Citrus Sangria is calling our names, don’t you think?

Citrus Sangria-1

I tried to keep relatively close to a traditional Spanish-style sangria by using mostly citrus fruits, but I left out lime since it gave the sangria a bitter flavor.  Instead of the traditional brandy, I used spiced rum (Kraken is hands-down the best) for an extra layer of flavor without needing too add in a bunch of spices or flavorings.

The nice thing about sangria is that it is incredibly versatile, so add in whatever fruit your heart desires. Plus, it’s very easy to make – just be sure to plan ahead so you have plenty of time for the sangria to chill before serving.

Citrus Sangria-2
Since we don’t have Yadkin Creek available right now, if you are searching for an alternative wine, try Red Moose Vineyard’s 38th Parallel, or Shawnee Bluff Winery’s Double Bluff, or Ste. Genevieve Winery’s Concord.

I had one extra reason to make this recipe for you all:  I’ve been itching to try my hand at making a short recipe video!  Here it is…..

What did you think of my first-ever recipe video?  I definitely have a ways to go to get this medium down, so let me know if I should keep practicing, or just let it go at this one. 😀

And now I’m off to sip a glass of sangria with Clyde.  Scroll down for the recipe, and if you make this I’d love to know what you thought of it in the comment section below.  Cheers!

Citrus Sangria-3


  • 1 bottle Yadkin Creek (while we are still rebuilding, try one of the alternatives suggested above)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1/2 cup spiced rum
  • 1/3 cup raw sugar
  • 1 cup orange juice
  • 1 apple
  • 1 bottle seltzer water, chilled


  1. Place Yadkin Creek, orange, lemon, raw sugar, rum, and orange juice in a large pitcher.  Stir until sugar dissolves.  Chill 2-4 hours.
  2. Core and chop apple.  Place a few pieces of apple in a glass.  Fill the glass half-way with chilled Sangria.  Top with seltzer water.  Optional: garnish with a half-slice of orange. Serve immediately.


  • Makes 12-14 servings.
  • Feel free to substitute the apple for your favorite fruit.