Winter Squash Stew

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Ingredients

1 tablespoon butter 4 doves garlic, minced 2 carrots, chopped 1 medium onion, chopped 6 cups reduced-sodium vegetable broth 3 pounds Acorn squash, peeled and diced (about 6 cups) 1 plum tomato, chopped 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 2 15-ounce cans pinto or other brown beans, rinsed 10 ounces spinach, stemmed and coarsely chopped 1 lime, cut into wedges

Preparation

Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

Nutrition

8 Servings. Per serving: 223 Calories; 3 g Fat; 11 g Protein; 10 g Fiber

Gluten free