Butternut Squash and Tomato Stew

This picture does not do this meal justice.....it was sooooo good!! The butternut squash gave it a really great, sweet flavor while the corn, quinoa, and stewed tomatoes complimented it perfectly! I really just threw a bunch of ingredients I had on hand and hoped for the best. I was really surprised with how much I loved this. I already bought more butternut squash to make it again!

---

Butternut squash and Tomato Stew

• 1 butternut squash, peeled and chopped

• 2 T of no salt seasoning blend

• 1/2 red onion, chopped

• 3 cloves of garlic, minced

• 3 cans of stewed tomatoes

• 1 handful of spinach

• 1 can of corn, drained and rinsed

• 1 can of garbanzo beans, drained and rinsed

• 1 cup of water 1/2 cup is quinoa

Preheat oven to 350. Place butternut squash on nonstick mat and sprinkle no salt seasoning blend over it. Bake for 20 min. While baking, sauté onion and garlic in water for 5 min in a large pot. Add stewed tomatoes and spinach to a blender and blend just a bit to create a smoother consistency(can still have some chunks). Add this blend to the pot along with the corn, garbanzo beans, quinoa, and water. Heat on high for 12 minutes, then lower to medium. Once the butternut squash is done, add part of it to the soup mixture and the rest to the blender. (It doesn’t matter how much you choose to put in soup). Blend the remaining butternut squash and add it to the soup. Stir it up, cover it, and place on low for at least 10 more minutes. Alternatively, you could add all the butternut squash soup to the pot and use an immersion blender!

---

Here are the products I used for this meal and highly recommend:)

The nonstick mat I use every single day:

http://amzn.to/2FfJvJY

The immersion blender that makes making stews, soups, and chowders so much simpler now:

http://amzn.to/2CKZnm5