Peanut Soup with Okra Croutons

This peanut soup draws from the West African tradition of cooking with ground nuts, but adds a clever American twist: crispy baked okra croutons dusted in cornmeal, cumin, and cayenne. The soup itself is velvety smooth after pureeing, with roasted peanuts, butternut squash, and potatoes creating a thick, creamy base without any cream at all.

Toasting the coriander seeds and red pepper flakes in peanut oil before adding the vegetables is the first move, and it’s essential. Those 30 seconds of sizzling release fragrant oils that perfume the entire pot. The coriander adds a lemony, floral note that keeps the rich peanut flavor from becoming heavy.

The lemon juice stirred in at the end is doing more than adding brightness. It cuts through the natural richness of the peanuts and keeps the soup from tasting one-note. Without it, the soup can taste flat despite all those layered ingredients.

Chef Tips

• Use unsalted roasted peanuts. Salted peanuts will make the soup too salty once the stock reduces.
• Puree until completely smooth. Any chunks of peanut left behind create a grainy texture.
• The okra croutons need to be baked in a single layer with space between them. Crowding causes them to steam and go soggy instead of crisping up.
• Spray the okra twice during baking and stir each time for even browning on all sides.

Variations

• Swap the butternut squash for sweet potatoes for an even sweeter, more Southern-style soup.
• Add a can of coconut milk during the simmer for a Thai-inspired peanut soup.
• Use almond butter instead of whole peanuts for a smoother soup if you don’t have a powerful blender.