Melt the butter in a dutch oven over medium heat. Add the shallot, celery, and 1/4 tsp salt to the pan and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in the flour and continue stirring while cooking for about 3 minutes.
Stir in the water and vegetable broth. Bring to a boil then reduce heat to medium-low and simmer about 15 minutes.
Add the peanut butter a little at a time while stirring until well incorporated. Continue to simmer, stirring often, until thickened, about 10 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and serve topped with roasted peanuts and green onion.
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