Last summer, we went on a weekend getaway to Lancaster, PA...otherwise known as Amish country. Although our B&B was in a slightly remote town outside of Lancaster, it was one of my best B&B experiences. The Ascot House is run by an old English woman named Wendy. Everything about her and her place is fantastic. There's a library, sitting room, garden, and old-fashioned dining room, plus every room has a jacuzzi. Wendy herself was very pleasant and helpful with suggestions on what to explore, and she was not above throwing in some fabulous British innuendos. Because I mean, who doesn't enjoy old English women and their innuendos. Maggie Smith- enough said.
Anyway, this post isn't about our stay at the house, but about where we went afterwards. On our way home, we decided to stop in a town north of Lancaster, called Lititz. Wendy had recommended it because of a small chocolate factory there. She said that the town itself smells like chocolate, and she was right. Unfortunately though, it was a Sunday, and the factory was closed.
Warning for potential visitors: everything closes on Sunday because of the Amish (except for wineries, and even those sometimes.).
Anyway, back to the story. Since the factory was closed, we ended up walking around the town, until we stumbled on a cafe for lunch: Cafe Chocolate. Besides getting their frozen hot chocolate (I needed to satisfy my chocolate craving), we ordered their West African Peanut Chowder, and were pleasantly surprised. Unlike many butternut squash soups, this one was savory and slightly spicy. The crushed peanuts also added a nice textural element.
When we returned we decided to create our own version, which surprisingly came out tasting very similar to the one from the Cafe. This has now become a staple dinner at our place. Hope you enjoy it as much as we do!
Ingredients
-butternut squash, peeled and seeded
-sweet potato, peeled
-1-2 onions
-2 bouillon cubes
-2 Tbsp peanut butter
-2-3 cloves of garlic, minced
-1-2 tsp coriander
-1 tsp cumin
-1/2 tsp cayenne
-1/2 cup roasted peanuts, shelled
Instructions
Chop the butternut squash, sweet potato, and onion. Place in a large sauce pot. Fill the pot with water, just enough to almost cover the vegetables. Place on high heat. While heating, add the bouillon cubes, peanut butter, garlic, and spices. Bring to a boil and reduce to a simmer until vegetables are cooked. About 10-15 minutes.
Once vegetables are cooked through, take off the heat. Use a stick blender to blend all of the ingredients together until smooth. Chop the peanuts finely and mix into the soup.
Best served with bread for dipping and a side of vegetables, or as a side dish to a larger meal.
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