Spicy Sweet Squash Stew
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.
Prep Time: 15 min
Cook Time: 30 min
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.