Fall

Peanut-Butternut Stew

by:
October 25, 2010
5
2 Ratings
  • Serves 4 (extra-large servings)
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

What You'll Need
Ingredients
  • 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
Directions
  1. 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.
  2. Add broth, tomatoes (optional), and salt. Simmer until squash is tender when pierced with a fork and tomatoes are soft, about 8 minutes.
  3. Add cilantro, then peanut butter and mix well. Simmer until thickened, about 10 minutes. Check seasonings and adjust. It will be a thick stew.
  4. 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.
  5. As a stew, serve over rice or couscous. As a soup, serve in warm bowls with crusty bread.
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1 Review

JoanG
JoanG October 25, 2010
THis sounds great. I bet a jalopeno would be good in it too!