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)
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
- 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.
