PEANUT AND SQUASH SOUP
This soup combines African spices with butternut squash and goes well with Coeur d'Alene Cellars No. 6 Red.
1 1/2 teaspoons peanut oil
4 cups cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups chicken broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper or to taste
1/4 cup chopped fresh cilantro
cooked shredded chicken (optional)
Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients; saute 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro. Add chicken if desired. 6 servings.