Spicy Sweet Squash Stew

Name: Spicy Sweet Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

By Mary McDougall
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.

Serves: 4

Prep Time: 15 min

Cook Time: 30 min

Ingredients

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

Directions

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.

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