Spicy Squash Stew Recipe

Name: Spicy Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 tablespoons canola oil; 1 1/2 cups coarsely chopped onion; 4 garlic cloves, minced; 1/2 teaspoon salt, divided; 1 tablespoon curry powder; 1 tablespoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground red pepper; 4 cups (1-inch) cubed peeled butternut squash; 1 cup chopped parsnip (about 2 medium); 1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic); 1 (14.5-ounce) can diced tomatoes, undrained; 1 cup frozen lima beans, thawed; 1 cup canned chickpeas, drained; 2 cups fresh baby spinach; 1 cup light coconut milk; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice

Servings: persons

1 1/2 tablespoons canola oil
1 1/2 cups coarsely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt, divided
1 tablespoon curry powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
4 cups (1-inch) cubed peeled butternut squash
1 cup chopped parsnip (about 2 medium)
1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic)
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen lima beans, thawed
1 cup canned chickpeas, drained
2 cups fresh baby spinach
1 cup light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

1
Heat canola oil in a Dutch oven over medium-high heat. Add onion; saute 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and saute 1 minute. Add curry powder, cumin, coriander, cinnamon, and pepper; cook 2 minutes, stirring constantly. Stir in the squash, parsnip, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash is slightly tender, stirring occasionally.
2
Stir in remaining 1/4 teaspoon salt, lima beans, and chickpeas. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and juice. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 tablespoons canola oil, 1 1/2 cups coarsely chopped onion, 4 garlic cloves, minced, 1/2 teaspoon salt, divided, and more.

Yes, Spicy Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Squash Stew

How did you like this recipe?

Frequently Asked Questions