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Butternut Squash Peanut Stew

 Butternut Squash Peanut Stew
Butternut Squash Peanut Stew

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


  • Microgreens
  • gr8nola
  • Dried cranberries
  • Dried coconut flakes, unsweetened
  • Sunflower seeds
  • Pumpkin seeds
  • Green onion tops


  1. Heat coconut oil in a stock pot over a medium heat.
  2. Add and sauté the ginger and garlic for 1-2 minutes, or until the garlic becomes soft and fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.