It seems the groundhog was right this year as Winter is holding on longer than any of us care for! So soup season is still going strong in this household. I do love making a big batch of soup as it will last all week for lunch or at least 2 nights of dinner. Even great for freezing leftovers for another date.
I love cooking with buttnernut squash in so many recipes from baked to mashed to stews. Let’s highlight some of the health benefits of this squash – which by the way is technically a fruit as it has seeds in it! Containing potassium, B6, folate, carotenoids (protects against heart disease) and vitamin C just to name a few!
Ok, onto the good stuff! This just smells amazing when it is cooking. I love the colors it has too – you know you are getting vitamins and nutrients with this rainbow! The ingredients are simple with fresh spinach, can of tomatoes, chickpeas, cooked rice and squash I purchase already peeled and chopped – super time saver!
The aromatics are my favorite part I think! With curry powder, ginger, paprika, fresh parsley and cayenne giving it that heat this one dish gives your taste buds a flavorful punch.
I just enjoyed another bowl for lunch today as I dream about the warmer weather. Pairs nicely with a piece of sprouted grain bread to dip in too! Yum! Total comfort style food!
Comment and share with me on Instagram as I love to hear from you and see your creations!
Moroccan Butternut Squash Stew
- 4 cups low sodium vegetable broth
- 3 cups chopped butternut squash cut into bite size pieces
- 1 15 oz can diced tomatoes look for no salt added if possible
- 1/2 cup chopped onion
- 4 garlic cloves chopped
- 1 5 oz package fresh spinach
- 1 15 oz chickpeas rinsed and drained
- 1 cup cooked brown rice could sub another grain like quinoa
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground ginger
- 1/4 tsp cayenne pepper adjust according to your liking for heat
- 1 handful fresh parsley chopped
- Lime juice optional
In a large pot combine all ingredients except chickpeas, rice, spinach, parsley & lime juice.
Simmer about 20 minutes until squash is tender.
Add in torn spinach leaves, chickpeas, rice and heat through.
Top with fresh parsley and 1 tbsp lime juice.
Will stay good in the fridge for 4-5 days or freeze longer. Great for meal prep!