Nothing beats a simple, one pot meal like this creamy Butternut Peanut Stew! All you need to do is add everything to a pot and heat it up. This stew is so starchy and delicious that it will definitely keep you satisfied. Enjoy all the natural flavors of the whole food plant-based ingredients without the added salt, oil, or sugar. This recipe is unique because it does not use onion or garlic, but if you are a fan feel free to add some for even more flavor!

This recipe is straight from our Well Your World World Favorites Volume 2 Cookbook!

We are going to begin this recipe by getting out a large dutch oven or stock pot. Add the butternut squash to the dutch oven, we opted to use frozen because it is so convenient and easy to use. If you are feeling fancy, you can roast a fresh butternut squash in the oven with some water and then add it to the stew. Chop up the carrots, bell pepper, and potatoes into a nice stew size or smaller if you prefer and add them to the dutch oven. Add in the chopped jalapeño too, but feel free to leave it out if spice isn’t your thing.

Then, add in the tomato paste, peanut butter, and veggie broth. If you are a garlic and onion lover, feel free to add some in! A great option would be a bag of the frozen chopped onion and a couple tablespoons of cheater garlic. Get creative with the recipe and add what you have on hand and what you enjoy. Once everything is in the dutch oven, bring it up to a boil, then reduce to a simmer, and allow to cook for about 20-30 minutes. Make sure to stir the stew periodically as it is simmering. You can cover it as well to avoid splatter.

While the stew is cooking, we are going to make roasted peanuts to sprinkle on top of the stew. All you need to do is grab a handful of raw peanuts and roast them in the oven at 350°F for a couple minutes. Keep an eye on the peanuts, because they burn fast (we know from experience)! Then, take the peanuts and break them up. We use a knife and chop them, but you can use a mortar and pestle or smash them with a mason jar. Set the peanuts aside for now.

Then, we are going to chop up the cilantro to serve on top of the stew. If you aren’t a fan of cilantro try using a different herb like parsley or basil. Another great way to add flavor to this stew is by adding some Well Your World Stardust Salt Substitute for that salty flavor without the sodium, Galaxy Dust Table Blend for a burst of savory flavor, or Calypso Caribbean Seasoning Blend for a citrus Caribbean flavor.

Once everything in the stew is cooked to your liking, remove from the heat. We prefer this stew with tender potatoes and carrots that are not mushy, but you can cook it for as long as you like. You could even blend this stew into a bisque, which would be amazing too! When it is time to serve, ladle out a bowl of the stew, sprinkle on the peanuts and cilantro, and enjoy!

Don’t forget to grab your copy of Well Your World Favorites Volume 2 with this recipe and over 30 amazingly delicious recipes! We would love to see how you prepare this Butternut Peanut Stew, so be sure to tag us on Instagram or share in our Facebook Community!

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Butternut Peanut Stew

This stew is a powerhouse of creamy starches and delicious flavors!

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Ingredients:

• 3 1 lb. bags frozen butternut squash
• 2 carrots, chopped large
• 1 red bell pepper, chopped large
• 2-3 potatoes, chopped large
• 1 jalapeño, seeded and chopped small
• 1 tablespoon tomato paste
• ⅓ cup peanut butter
• 3 cups veggie broth
• ⅓ cup roasted & chopped peanuts, to serve
• fresh chopped cilantro, to serve

Instructions:

Throw everything except the peanuts and fresh cilantro into a dutch oven and bring to a boil.

Reduce the heat and simmer until the potatoes and carrots reach your desired tenderness, about 20-30 minutes. Be sure to stir often.

The squash will get nice and mushy to give some texture to the soup base. We like the potatoes and carrots al dente, not overcooked.

Top with the fresh cilantro and roasted peanuts and enjoy!