Peanut-Butternut Stew

Name: Peanut-Butternut Stew
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

11 ingredients

5 steps

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.