Harvest Stew

Happy Halloween Everyone!!! I had a butternut squash hanging around for a week or so and I decided to cook something this morning. I looked back at a few of the squash soups we have made before and decided to try to merge a few into a new soup/stew. I have decided to call it Harvest Stew. I added red quinoa which made it a little grainy but you could choose another grain if you want. The spinach was a last minute addition because I had a package thawed in the fridge but this could be omitted.

Harvest Stew:
Ingredients-
-2 TB olive oil
-1-1 1/2 pound butternut squash, peeled and cubed
-3 cloves garlic, minced
-1 medium onion, chopped
-4 cups veggie broth
-3/4 cup red lentils
-1/2 cup red quinoa
-1/2 package thawed frozen spinach, squeezed
-spices: to taste-I used garam masala, curry powder, cumin, coriander, chili powder, turmeric, salt, black pepper, cinnamon, tiny bit of cardamom
- 1 can lite coconut milk
-Dash of Sriracha hot sauce

Directions:

1. Heat olive oil in large stock pot. Add onions and garlic. Cook until softened.
2. Add squash and cook on medium until softened (about 20 minutes).
3. Add broth and spices. Bring to a boil.
4. Add Quinoa and lentils. Lower heat to a simmer. Cover and simmer about 15-20 minutes until lentils and quinoa are cooked.
5. Add spinach and allow to warm.
6. Remove from heat. Pour in coconut milk and stir.
7. Adjust seasonings. Add Hot sauce to taste.