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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