Winter Squash and Peanut Stew

Chef Katherine Deumling of http://www.cookwithwhatyouhave.com/

The stew is delicious with any SAUCY squash such as Silver Bell, kabocha, or butternut. I wouldn’t use delicata as it’s not meaty enough.  This stew is rich, nutrient dense, sweet, savory, and spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick. You can also add carrots or substitute carrots for some of the squash.

Serves 4 +/-

1 T olive oil

1 onion diced

2 cloves garlic, crushed

1½ T ginger, minced

2 lb SAUCY winter squash cut into chunks (you can always roast a whole or half squash, seeds strings and all, for 20 minutes or so in a 400-425 oven and then remove it and peel and dice which is easier than doing it raw and then proceed with the recipe)

A couple of carrots (see headnote), scrubbed and cut into rounds

1/2 c red lentils, rinsed and drained

2 c canned tomatoes, juice and all

1 tsp ground cinnamon,

2 tsp ground cumin

1/2 tsp ground turmeric

Dash of cayenne pepper (to taste)

1/2 tsp sea salt (or to taste)

4-5 c vegetable stock + extra as needed

1/4 c creamy peanut butter

1/4 c green onion, thinly sliced

1/3 c roasted and salted peanuts, chopped

Fresh lime juice, for serving (optional but very good)

 

Heat olive oil in a large pot over medium- high heat. Add the onion and saute about 5 minutes until translucent. Add the garlic and ginger, and continue to cook for another 3 minutes, until garlic is fragrant, turning down the heat if garlic begins to brown. Add the squash, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a good stir to combine.

Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 30-45 minutes, or until squash and lentils are very tender. If you need more broth as it cooks, add it.

Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has a chunky texture.

Season to taste, adding more salt and pepper as needed. Serve, topped with a tablespoon each of green onion and crushed peanuts and a squeeze of lime juice.

 

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