Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
Spicy Peanut-Squash Soup with Chickpeas
Page 106
Cuisine: African | Course Type: Soups and Stews
View photos (1)Tags: vegetarian
Recipe Reviews
Zosia from Toronto, ON
This soup had great flavour and texture. I quite liked it but it was too new a concept for most of my tasters to appreciate (peanuts in soup form?).
It wasn’t too time consuming to put together, especially if using canned chickpeas, but you do need to cut the squash into relatively small pieces since it doesn't get puréed. The broth was rich and creamy with just the addition of peanut butter so I omitted the cream; I used only half the chile de árbol, which in combination with the sriracha, provided plenty of heat. The lime juice was critical in cutting the sweetness and richness of the soup and really lifted all of the flavours.
I chose this recipe because it was so different from anything I’ve ever had/made….maybe a little too different. I would give 4 stars but the majority thought 3.
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