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!

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.

Pumpkin and Wine Dip

Pumpkin and Wine dip recipe

Pumpkin and Wine Dip
One highlight to our autumn this year was a group of volunteer gourd and pumpkin plants that showed up in the compost pile.  Clyde enjoyed heading out to the ‘back forty’ to check on their progress – he also enjoyed that lack of effort that was needed to grow these! One of the most interesting varieties turned out to be porcelain doll pumpkins, which were touted to be delicious for pie making and bread baking.

I choose one of the smaller pumpkins and made my own puree to use, intending to make a quick bread.  But then I veered off-course and created a pumpkin dip that was not only tasty, but savory.

Pumpkin and Wine Dip
I think I hit the nail on the head with this recipe too.  It’s flavorful, light, and definitely something different from the normal array of pumpkin goodies you see at this time of year.  I found it best to serve on a cracker that doesn’t have much flavor on it’s own such as these water crackers pictured.  You could also serve it on pita chips or toasted slices of baguette bread.

While my friend Diane was over we also discovered this is delicious as a veggies dip, especially when red or yellow bell peppers are dipped in.  YUM!

Pumpkin and Wine Dip
As far as ingredients goes, I think a canned puree would work really well for this recipe too.  Clyde thought the pumpkin I used was almost too sweet for his taste, though those of us with a sweet tooth didn’t seem to mind it!  I think the canned puree isn’t quite as sweet, so that might make this even better for those of you who don’t like much sweetness.

The cayenne pepper in the recipe helped cut the sweetness down, but if you don’t like a little heat, you may want to add less cayenne (or try a different ground pepper).  The lemon juice is essential as it really gave the dip a brighter flavor and lightened up the smoky flavor of the smoked salmon.

Pumpkin and Wine Dip
The basil was an afterthought, and I thought it would only be a pretty garnish on the side of the bowl.  BUT, it actually made the whole dip come together with layers of flavor that just wouldn’t let go of my taste buds.  So don’t do what I pictured here and just put two fat leaves on the side of the bowl.  Tear up a leaf or two and sprinkle the pieces over the dip, more like what I did with the crackers on the side.

Pumpkin and Wine Dip
If you’re looking for a little something unusual this season, give this dip a try. It’s definitely an easy one to put together (especially if you’re using canned pumpkin) and is pretty darn healthy to boot. Cheers!

Pumpkin and Wine Dip
This healthy, savory dip can be made from canned or homemade pumpkin puree.
Peaceful Bend Vineyard:
Recipe type: appetizer
Cuisine: American
Serves: 1 cup
  • 1½ Tablespoons Harvest Mist
  • 1 Cup pumpkin puree
  • ½ teaspoon ground cayenne pepper
  • 2 Tablespoons smoked salmon
  • ¼ teaspoon apple cider vinegar
  • ½ teaspoon lemon juice
  • 1-2 fresh basil leaves
  1. Add all ingredients except the basil in a blender.
  2. Blend until smooth and the salmon has been incorporated fully into the dip. Transfer to a bowl.
  3. Tear basil leaves into small pieces and sprinkle over the top of the dip.
  4. Serve with crackers, fresh vegetables, or toasted slices of baguette bread.
This dip can be made ahead of time and stored in a sealed container in the refrigerator for up to a week.