Peanut-Butternut Stew

• 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

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.

olive oil, vidalia onion, ginger, garlic, fresh ground pepper, butternut squash, vegetable broth, tomatoes, salt, fresh cilantro, peanut butter

Taken from food52.com/recipes/7332-peanut-butternut-stew (may not work)