The stew is delicious with any meaty squash that blends well such as ‘Silver Bell’, or kabocha and butternut types. I wouldn’t use delicata as it’s not meaty enough. This stew is rich, nutrient dense, sweet, savory, spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick. You can also add carrots or substitute carrots for some of the squash.

Serves ~4 people

Squash Jam:

• t Tbsp. olive oil

• 1 yellow onion, diced

• 2 cloves garlic, crushed

• 1 1/2 Tbsp. ginger, minced

• 2 lbs. winter squash, peeled and cut into chunks

• a couple carrots (see headnote), washed, cut into rounds

• 1/2 cup red lentils, rinsed and drained

• Dash of cayenne pepper (to taste)

• 1/2 tsp. sea salt (or to taste)

• 4-5 cups vegetable stock (plus more as needed)

Directions: Heat olive oil in a large pot over medium-high heat. Add the onion and saute about 5 minutes until translucent. Add the garlic and ginger, and continue to cook for another 3 minutes, until garlic is fragrant, turning down the heat if garlic begins to brown. Add the squash, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a good stir to combine.

Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything by at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 30-45 minutes, or until squash and lentils are very tender. If you need more broth as it cooks, add it.

Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has a chunky texture. (this can be done to your preferred texture).

Season to taste, adding more salt and pepper as needed. Serve, topped with a tablespoon each of green onion and crushed peanuts and a squeeze of lime juice. Also consider chopped cilantro and/or toasted sesame oil.