Instructions: Heat oil in stock pot over medium heat. When hot, add cumin and peanuts; saute until peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, and add onions, garlic, carrots, celery and seasonings. Cook until vegetables are soft.

Add stock and squash, and cook until squash is very soft.

Puree mixture in blender or food processor, and return to pot. Add lemon juice and season with salt and pepper. Serve hot.

This recipe yields 12 servings.

Wine Suggestions: One of the great reasons to drink Riesling is because it is such a good wine to pair with almost any dish. And because Riesling comes from many countries and is made in many styles, its pretty difficult not to find one to pair with holiday fare such as this Butternut Squash-Peanut Soup. Experiment! But if you wish a nonalcoholic beverage, drink apple cider.

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