Butternut squash chili with quinoa recipe

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.