If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Adapted from The Great Dane brewpub in Madison, WI. When my aunt was recovering from throat cancer, I wanted to make a soup that would have protein and flavor, but would not irritate her throat. The Great Dane's peanut stew is a favorite and with a few adjustments, such as changing from a tomato sauce base to a broth base, leaving out the fresh tomatoes, and pureeing with a blender, it became a very welcome "medicine." —avimom
Serves 4 (extra-large servings)
- 1/4 cup olive oil
- 1 small Vidalia onion
- 2 inches fresh ginger, peeled and minced
- 4 cloves garlic, peeled and minced
- 1/2 tablespoon fresh ground pepper
- 2-3 pounds butternut squash, peeled and cubed
- 1 quart clear vegetable broth
- 1 pound fresh tomatoes, peeled and diced (optional)
- 1/4 tablespoon sea salt
- 1 bunch fresh cilantro, chopped
- 1 cup creamy peanut butter
- In soup pot or dutch oven, heat olive oil. Add onion, garlic, ginger, pepper and squash. Saute until ingredients start to soften, about 10 minutes.
- Add broth, tomatoes (optional), and salt. Simmer until squash is tender when pierced with a fork and tomatoes are soft, about 8 minutes.
- Add cilantro, then peanut butter and mix well. Simmer until thickened, about 10 minutes. Check seasonings and adjust. It will be a thick stew.
- Optional: Allow to cool a bit and then puree in batches in a blender, adding more warm broth if necessary, for a more soupy consistency.
- As a stew, serve over rice or couscous. As a soup, serve in warm bowls with crusty bread.
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Butternut Squash
DIY Nutter Butters Are Better
Sandwich cookies that take peanut butter seriously
DIY Nutter Butters.
A toast to toast.
Shop our new office.
How to make bouillabaisse.
We give it 8 tentacles up.