Savory Squash and Veggie Stew Recipe
Ingredients
- 1 large butternut squash about 2 pounds
- 2 tablespoons coconut oil
- 1 medium onion chopped (optional)
- 2-4 garlic cloves minced (optional)
- 1 medium carrot chopped
- 1 stalk of celery
- 2 cups cooked black beans if buying pre-cooked please try to source from a carton not a can
- 1 zucchini chopped
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon dried or 3 tsp. fresh oregano
- Sea salt to taste
- Freshly ground black pepper to taste
- Serve with: 1/4 cup minced fresh cilantro or parsley. Brown rice or quinoa for serving (optional)
Instructions
- Preheat the oven to 375°F.
- Cook squash whole on a baking sheet. Bake for 40-50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.
- Heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the squash and all the remaining ingredients, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes. Season to taste with salt and pepper. Serve in bowls over brown rice or quinoa, if desired. It is quite filling even without rice or quinoa.
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