Spicy Sweet Squash Stew

Prep: 15 minutes Cook: 30 minutes


This unique stew is fast to put together and fast cooking too, since it uses frozen diced butternut squash as its base. Serve this with a loaf of fresh bread or ladle over whole grains, such as brown rice or quinoa.


  • 1 1/4 cups vegetable broth
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, pressed
  • 1 tsp ginger, grated
  • 1 1/2 tsp chili paste
  • 1/2 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 14.5 ounce can diced tomatoes
  • 10 ounce package (frozen) butternut squash, peeled and chopped
  • 15 ounce can kidney beans, drained and rinsed
  • 1 tbsp tamari (optional)
  • 1 cup fresh spinach, thinly sliced


Place 1/4 cup of the vegetable broth in a large soup pot. Add the onion, bell pepper and garlic. Cook, stirring occasionally, until softened slightly, about 3 minutes. Stir in the ginger, chili paste, cinnamon, cumin, allspice and cloves. Mix well. Add the rest of the vegetable broth, the tomatoes, squash, beans and tamari. Bring to a boil, reduce heat, cover and simmer until squash is soft, about 15 minutes. Add the spinach and cook another 5 minutes.