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
4 (extra-large servings)
small Vidalia onion
inches fresh ginger, peeled and minced
cloves garlic, peeled and minced
fresh ground pepper
butternut squash, peeled and cubed
clear vegetable broth
fresh tomatoes, peeled and diced (optional)
bunch fresh cilantro, chopped
creamy peanut butter
In This Recipe
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.