We’re in the thick of winter here in Canada, and that means cold temperatures and cravings for warm foods and this Spicy Squash and Sweet Potato Stew fits the bill perfectly.



Supporting local means shopping and eating with the seasons and purchasing whatever is available from local farmers at Noggins Corner, Wolfville Farmers Market and WFM2Go, and that includes winter squash, sweet potatoes and kale, which are all featured in this Spicy Squash and Sweet Potato Stew.



Prior to the last couple of years, the only kind of squash I ate was zucchini…and pumpkin in desserts. Now I love acorn squash, spaghetti squash and of course butternut squash. Buttercup squash continues to elude me, as I have this notion that it requires Herculean strength to peel, cut through and cut up. That’ll have to be my next foray into new vegetable territory. We love to eat spaghetti squash with red lentil pasta sauce, and acorn squash is often enjoyed stuffed with a lentil or mushroom mixture. Butternut squash is often added to our regular baking sheets filled with mixed root vegetables for roasting. Sometimes I steam it, let it cool and use it to make a creamy dip. More than anything though, it has become a real favourite for soups and stews.



Butternut squash health benefits


Nature’s pharmacy

Thermogenic warming spices help to raise the body’s core temperature and are wonderful additions to my Spicy Squash and Sweet Potato Stew. They’re also members of nature’s pharmacy:

I hope you love this Spicy Squash and Sweet Potato Stew as much as I do. If you try it let me know in the comments below.




Spicy Squash and Sweet Potato Stew

A spicy plant based stew to warm your insides during the cold winter days and nights.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course lunch, Main Course, Soup


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1" piece of fresh ginger grated
  • 2 small dried chilis cut into ¼” pieces
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp fennel
  • Dash cardamom
  • 4 cups cubed butternut squash (1 butternut squash)
  • 2 cups cubed sweet potatoes (1 large sweet potato)
  • 4 cups vegetable stock
  • 1 28 oz can diced tomatoes
  • 1 can kidney beans drained
  • 4 cups chopped kale


  • Heat olive oil in dutch oven. Add onions, garlic and ginger. Sauté for two minutes.
  • Add spices and stir into onions, garlic and ginger. Heat for 2-3 minutes for spices to begin releasing their aroma.
  • Add squash, sweet potatoes, tomatoes and vegetable stock. Bring to a boil. Reduce heat to low and simmer for 10 minutes or until squash and sweet potatoes are fork tender.
  • Add kidney beans and kale. Continue to simmer stew for five minutes to heat kidney beans and soften kale.


If the stew is too spicy, add 1-2 tsp coconut sugar.
Keyword plant based, Soup