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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
611
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).