Valerie Fidan is one of our favorites and she does not disappoint with this fun Thanksgiving side with a crunchy twist!
- 1 butternut squash, cubed
- 1 leak
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 medium sweet potato, cubed
- 1 medium onion, diced
- 1 tsp cumin
- 1/4 tsp crushed red pepper
- 6 oz can tomato paste
- 1/2 cup natural style chunky peanut butter
- 6 cups vegetable or bone broth
- 1 cup coconut milk
- 1 Tbsp coconut oil
- 1 tsp sea salt
- Dried cranberries
- Dried coconut flakes, unsweetened
- Sunflower seeds
- Pumpkin seeds
- Green onion tops
- Heat coconut oil in a stock pot over a medium heat.
- Add and sauté the ginger and garlic for 1-2 minutes, or until the garlic becomes soft and fragrant.
- Add diced onion and leeks, and continue to sauté. Add in butternut squash, carrots, and sweet potatoes and continue to sauté a few minutes more, until the onion and leek is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin, sea salt, and red pepper flakes.
- Add the tomato paste, coconut milk and peanut butter, and stir until everything is evenly mixed. Add the broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
- Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft.
- Once soft, pour half of the soup in a high-speed blender and blend for 30-60 seconds. Return back to pot and mix together.
- Serve the stew hot and garnish with microgreens, green onion tops, gr8nola, dried cranberries, dried coconut flakes, sunflower seeds, and pumpkin seeds.
Recipe makes 6-8 servings.