20 November 2012

Another butternut squash soup

I've always wanted to try some version of African peanut stew  because it sounds crazy and I love peanut butter.  Well, I haven't always wanted to try it--when I was a child, I probably wouldn't have given a shit if you had mentioned it to me.  But for over six months, for sure, I have thought it sounded interesting.  The recipes I've found call for sweet potato, but I had butternut squash, as you know, so here goes:

African Peanut Stew
Makes 4-6 servings
Can be served as a soup or over couscous for a little more heft. 

Olive oil
1 medium red onion
1 poblano pepper, seeded and ribs removed, finely chopped (you can use 2 jalapenos if you can't find poblano)
1 large carrot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
One 15-ounce can diced tomatoes
½ teaspoon salt
4 cups veggie stock
1 large butternut squash, peeled and cut into 1/2-inch pieces
3 tablespoons peanut butter
2 cups tightly packed baby spinach
1/4 cup cilantro leaves, chopped
Roasted peanuts
Heat 1 tablespoon olive oil in a large Dutch oven over a medium flame. Add the onion, pepper, and carrot and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the squash is tender, about 20-25 minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Taste for seasoning and then garnish with the cilantro and peanuts.