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Fall Vegetable Stew

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 180
A hearty and warming vegetable stew perfect for autumn, packed with seasonal flavors and spices.

Ingredients

Oil

  • 1 tablespoon extra-virgin olive oil

Vegetables

  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 cups butternut squash, peeled, seeded and cubed (½-inch)
  • 1 small zucchini, cut into ½-inch half-moons
  • 1 medium carrot, peeled and cut into 1-inch rounds
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 medium tomato, chopped

Spices

  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon ground turmeric
  • 2 cups unsalted vegetable broth
  • ½ teaspoon grated lemon zest
  • 1 tablespoon lemon juice

Garnish

  • Chopped fresh cilantro for garnish (optional) cilantro (optional)

Instructions 

  • Heat oil in a large Dutch oven over medium-high heat.
  • Add garlic and onion; cook until fragrant and softened, 1-2 minutes.
  • Add squash, zucchini, carrots, bell pepper, and tomato; cook until starting to soften, 3-5 minutes.
  • Add spices and salt; stir to combine.
  • Add broth, bring to a gentle boil, then simmer covered for 30 minutes. Uncover and cook until liquid thickens, 10-15 minutes. Stir in lemon zest and juice.

Notes

For extra flavor, garnish with fresh cilantro before serving.
Calories: 180kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables