Peanut and Butternut Squash Stew

• 12 cup olive oil
• 1 medium onion (diced)
• 12 cup minced garlic
• 12 cup minced ginger
• 12 tablespoon black pepper
• 14 teaspoon crushed red pepper flakes
• 2 -3 lbs winter squash, peeled, cubed (butternut or acorn)
• 1 quart vegetable juice
• 1 (20 ounce) can diced tomatoes
• 12 tablespoon salt
• 1 medium bunch cilantro, chopped
• 1 cup creamy peanut butter
• cooked rice

1. In a large pot, heat olive oil.
2. Add onions, garlic, ginger, pepper and squash.
3. Saute until ingredients start to soften.
4. Add vegetable juice, tomatoes, salt, pepper and crushed red pepper.
5. Simmer until squash is tender.
6. Add cilantro and peanut butter and simmer until thickened, about 10 minutes.
7. It should be the consistency of a thick stew.
8. If you want a smooth soup, you can puree the stew in batches until smooth.
9. For each serving, put a small portion of rice in a large bowl, and then add stew.

olive oil, onion, garlic, ginger, black pepper, red pepper, winter, vegetable juice, tomatoes, salt, cilantro, peanut butter, rice

Taken from www.food.com/recipe/peanut-and-butternut-squash-stew-474101 (may not work)