This stick-to-your-ribs African-style butternut squash chili features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. We roasted the squash with chopped onions until both the
squash and the onions started to brown at the edges, giving the soup a strong backbone of flavor. We pureed a portion of the roasted vegetables with dryroasted peanuts for a rich, smooth base to our soup. We sautéed sweet bell pepper and spicy jalapeño and briefly bloomed a trio of warm spices before
adding in the liquid. A combination of diced tomatoes and coconut milk made a creamy but bright broth, and nutty quinoa added heartiness and a subtle pop of texture. If you buy unwashed quinoa (or if you are unsure whether it’s washed), be sure to rinse it before cooking to remove its bitter protective
coating (called saponin). For more spice, include the ribs and seeds from the jalapeño. Serve with hot sauce.
Ingredients
- 3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (9 cups)
- 2 onions, cut into ½-inch pieces
- 6 tablespoons vegetable oil
- Salt and pepper
- 5 cups water, plus extra as needed
- ¾ cup salted dry-roasted peanuts, chopped
- 1 large red bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 1 jalapeño chile, stemmed, seeded, and minced
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (13.5-ounce) can coconut milk
- 1 cup prewashed white quinoa
- ¼ cup minced fresh cilantro or parsley
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss squash, onions, ¼ cup oil, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Spread vegetables out in even layer over 2 rimmed baking sheets. Roast vegetables, stirring occasionally, until tender, 45 to 50 minutes, switching and rotating sheets halfway through roasting.
- In food processor, process ½ cup roasted vegetables, 2 cups water, and ¼ cup peanuts until smooth, about 1 minute.
- Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add bell pepper, jalapeño, and 2 teaspoons salt and cook until peppers start to soften, about 5 minutes. Stir in ginger, garlic, cinnamon, coriander, cayenne, and ¾ teaspoon pepper, and cook until fragrant, about 30 seconds. Stir in remaining 3 cups water, tomatoes and their juice, remaining roasted vegetables, and pureed vegetable mixture, scraping up any browned bits.
- Add coconut milk and quinoa and bring to boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 15 minutes.
- Season chili with salt and pepper to taste. Adjust consistency with additional hot water as needed. Sprinkle individual portions with cilantro and remaining ½ cup peanuts and serve.