Autumn Vegetable Stew
Serves 6 // Image & Recipe via From The Little Yellow Kitchen
Ingredients:
- 2-3 cups butternut squash, cubed
- 3 zucchini, 1 inch rounds
- 3 carrots, chopped in ½ inch rounds
- 3 stalks of celery, cut in inch slices
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can of diced tomatoes, undrained
- 1 can of pumpkin puree
- 1 6- oz can of tomato paste
- 1 cup low-sodium chicken broth
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
- ¼ tsp ground ginger
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp chili powder
Directions:
In a medium bowl, combine the pumpkin puree, tomato paste, and spices/seasonings.
In the crockpot, add all of the chopped vegetables, garlic, and can of tomatoes. Add the pumpkin mixture and stir to completely coat the vegetables. Add the chicken broth and stir to incorporate. Turn the crockpot on and either cook on High for 2-4 hours or Low for 6-7 hours.
