“I’m gonna cook my specialty: rock-fisted potato stew!”
—Eiko Carol, FFIX
Please note that adding an oglop for seasoning is inadvisable.
- ¼ cup olive oil
- 2 medium yellow onions, chopped (about 4 cups)
- 4 serrano chile peppers, minced
- 1 head of garlic (about 8-12 cloves), peeled and minced
- 2 medium potatoes, about 1 lb. total, peeled and cubed, ½” pieces (choose waxy boiling potatoes, not russets)
- 1 butternut squash, peeled and cubed, ½” pieces (about 5 cups)
- 1 14-oz. can diced tomatoes (fire-roasted variety preferred)
- 4 cups vegetable broth
- ½ tbsp. salt
- ½ tbsp. ground cumin
- ½ tsp. pumpkin pie spice, or ground cinnamon
- 4½ oz. smooth, unsalted peanut butter (about ½ cup)
- 3 oz. roasted, unsalted peanuts (about ½ cup)
- 6 oz. baby spinach
Heat butter and oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly. Stir in peppers, garlic, potatoes, and squash, and brown on all sides, about 10 minutes.
Add tomatoes, broth, salt, and spices, and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Mix in peanut butter and continue to cook an additional 5 minutes.
Remove from heat and stir in peanuts and spinach.
Makes about 8 heaping 1-cup servings. Per serving: 377 calories, 21.6 g. fat, 4.6 g. saturated fat, 4.8 g. poly. fat, 10.4 g. mono. fat, 7.9 mg. cholesterol, 974.2 mg. sodium (this will be less if you use homemade broth instead of storebought), 785.4 mg. potassium, 37.7 g. carbohydrates, 6.7 g. fiber, 10.4 g. protein, vitamin A 93%, vitamin C 57%, calcium 12%, iron 14%