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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
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Ingredients
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1/4 cup
olive oil
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1
small Vidalia onion
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2
inches fresh ginger, peeled and minced
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4
cloves garlic, peeled and minced
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1/2 tablespoon
fresh ground pepper
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2-3 pounds
butternut squash, peeled and cubed
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1 quart
clear vegetable broth
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1 pound
fresh tomatoes, peeled and diced (optional)
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1/4 tablespoon
sea salt
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1
bunch fresh cilantro, chopped
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1 cup
creamy peanut butter
Directions
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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.
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Add broth, tomatoes (optional), and salt. Simmer until squash is tender when pierced with a fork and tomatoes are soft, about 8 minutes.
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Add cilantro, then peanut butter and mix well. Simmer until thickened, about 10 minutes. Check seasonings and adjust. It will be a thick stew.
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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.
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As a stew, serve over rice or couscous. As a soup, serve in warm bowls with crusty bread.
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