Spicy Butternut Squash Stew


2-4 TBSP extra virgin olive oil
1 large onion, chopped
6 cloves garlic, crushed
1/2 tsp cinnamon
1 tsp cumin powder
1 pinch of cayenne pepper
2-3 leaves of fresh basil, chopped (you can add more or less, according to taste)
1-14 oz. can of fire roasted tomatoes (I use Hunt’s)
4 large carrots, peeled and sliced
1 pkg. of organic shitake mushrooms
2 cups of vegetable stock (you can use water if you prefer)
1 large or 2 medium butternut squash, peeled, seeded and chopped
Salt and pepper to taste


Heat a large pot over medium heat. Add olive oil, onions, and mushrooms and sauté for about 5 minutes or until soft. Add garlic, cinnamon, cumin, and cayenne; stir. Add the squash, carrots, tomatoes, stock, salt and pepper to taste. Stir, cover and simmer for about 20-30 minutes until squash is tender.


  • You can use an alternative kinds of mushroom
  • You can add more cayenne pepper or red pepper flakes if you prefer more heat
  • If you do not like spice, omit the cayenne pepper altogether
  • Broccoli adds a nice touch
  • I recommend you not use zucchini, they tend to break down too much

Adapted from nourishingmeals.com.