Hearty, warming, and perfect for an Autumn evening!
Hope you’ve had a lovely weekend so far! We spent the weekend with family and friends, and today Warren took me for a belated birthday brunch on the Foothills Parkway. Just look at that view!
Birthday brunch with a view!
And he even poached eggs for us to bust open on top of some grilled garlic bread!
Yes, this really happened!
After some fun exploring, we came home and made up a big pot of this hearty stew. Onions, carrot, celery, and butternut squash are flavored with grated ginger, cumin, turmeric, cinammon, and saffron. We used our super simple homemade stock, but store bought is fine. Served with rice, this stew is as comforting as it gets.
Butternut Squash, Rice, and Saffron Stew
Heat oil in a heavy bottom pot over medium heat. Add onions, carrot, and celery, and cook for 8 minutes.
Add garlic, squash, ginger, salt, and freshly ground black pepper. Reduce heat to medium low. Cook for 5 minutes.
Add vegetable stock, turmeric, cumin, and cinnamon, and cook for 35 minutes.
Add pinch of saffron, reduce heat to low, and cook for an additional 5 minutes. Season to taste with additional salt and pepper if desired.
To serve: In serving vessel, add ½ cup prepared rice, top with soup, and stir to combine. Garnish with pumpkin seeds and cilantro.