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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