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This is is the perfect recipe for harvest time or for a long cold winter. The ingredients are quite affordable and the yield is high. It is very filling and nutritious as well as freezing fairly well. This is an original creation.
- 1 butternut squash
- 8 carrots
- 4 sweet potatoes
- 2 parsnips
- 8 slices bacon
- 1 (398 ml) can coconut milk
- 1⁄2 cup water
- 1⁄2 cup peanuts
- 1 onion, diced
- 2 teaspoons ginger, finely diced
- 2 bay leaves
- 1 tablespoon oregano
- 1 sprig parsley
- 1 teaspoon mesquite powder
- 1 teaspoon chili powder (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- Slice the butternut squash lengthwise and place the two haves pointing upwards on a non-stick baking tray. Spooning out the seeds and put them on the tray beside the squash. Bake at 350F for 20 minutes or until the flesh is soft.
- While the squash is baking, put the bacon in a frying pan and cook it (though not to the point of being crispy). Remove the bacon and leave the bacon fat in the frying pan.
- Chop or tear the bacon into small pieces and set aside.
- Add the diced onion, diced ginger and peanuts to the bacon-fat frying pan and saute until the onions are translucent and the peanuts are a darker brown shade. Set aside with the bacon.
- Remove the squash from the oven and use a spoon to extract all of the flesh from the squash. Add the flesh and the toasted seeds to a large stockpot.
- Peel and cube the sweet potatoes, adding them to the stock pot.
- Peel and chop the carrots and parsnips, adding them to the stock pot.
- Add the water, can of coconut milk, bay leaves, parsley, mesquite powder, chili powder, salt and pepper to the stock pot and stir.
- Put the stockpot on a stove top element set on medium for 30 minutes and cover.
- Add the set aside onions, peanut, ginger, bacon and cook for another 10 minutes.
- Serve and set aside portions for later. Freezing or canning is recommended.