This quick, healthy stew is ideal for a cold wintery day. Instead of stew, it can be pureed to make a thick soup.
Winter squash is a great source of antioxidants, vitamins, minerals, and fiber – a good way to keep the immune system stoked up!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yields: 4 servings
1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delicata)
1 onion, finely chopped
2 cloves garlic, finely minced
small amount of olive oil
veggie or chicken stock
2 teaspoons curry powder
1 1/2 teaspoons cumin
1. Sauté finely chopped onion and minced garlic in a splash of olive oil.
2. Place squash in a pot and fill with stock until just covered, then add spices, garlic and onion.
3. Bring to a boil, reduce heat and cook until tender.
- To make into a thick soup: Mash or blend in blender until smooth and return to the pot to heat through
- add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish.
Recipe courtesy of Institute for Integrative Nutrition