Winter Squash Stew
Prep Time: 5 minutes—took me longer though for all the chopping!
Cooking Time: 15 minutes
Yield: 4 servings—but this is SO low calorie and healthy, feel free to make it only serve 2
Ingredients:
- 1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delicata)—I used butternut squash
- 1 onion
- 2 cloves garlic
- veggie or chicken stock
- 2 teaspoons curry powder—I skipped this as we are not fans of curry powder
- 1 1/2 teaspoons cumin
- optional: chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish—we used cilantro–yum!
Directions:
- Sauté finely minced onion and minced garlic in a splash of olive oil.
- Place squash in a pot and fill with stock until just covered, then add spices, garlic and onion.
- Boil until tender.
- Mash or blend in blender until smooth and return to the pot to heat through.
