As the crisp autumn air sets in, there’s nothing more comforting than a warm bowl of hearty stew. This Fall Vegetable Stew is perfect for cozy evenings, showcasing the vibrant flavors of late-summer and early-fall produce. Tender vegetables simmered in a spiced broth create a rich, savory dish that pairs wonderfully with warm naan or crusty bread.

Why You’ll Love This Fall Vegetable Stew:

• Quick and easy: Ready in just 1 hour.

• Perfect for two: Ideal portion size for a cozy dinner.

• Packed with nutrients: Butternut squash, zucchini, carrots, and bell peppers provide fiber, vitamins, and antioxidants.

• Aromatic spices: Coriander, cinnamon, smoked paprika, turmeric, and a touch of lemon make every bite flavorful.

Ingredients:

• 1 tablespoon extra-virgin olive oil

• 3 cloves garlic, minced (about 1 tablespoon)

• 1 medium yellow onion, chopped (1 cup)

• 2 cups butternut squash, peeled, seeded, and cubed (½-inch; 1 small squash)

• 1 small zucchini, cut into ½-inch half-moons (1½ cups)

• 1 medium carrot, peeled and cut into 1-inch rounds (½ cup)

• 1 small red bell pepper, cut into 1-inch pieces (¾ cup)

• 1 medium tomato, chopped (1 cup)

• ½ teaspoon ground coriander

• ½ teaspoon ground cinnamon

• ½ teaspoon smoked paprika

• ½ teaspoon kosher salt

• ¼ teaspoon ground pepper

• ¼ teaspoon ground turmeric

• 2 cups unsalted vegetable broth

• ½ teaspoon grated lemon zest

• 1 tablespoon lemon juice

• Chopped fresh cilantro for garnish (optional)

Instructions:

1. Sauté Aromatics: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add minced garlic and chopped onion, cooking until fragrant and softened, about 1–2 minutes.

2. Add Vegetables: Stir in butternut squash, zucchini, carrots, bell pepper, and tomato. Cook for 3–5 minutes until vegetables begin to soften.

3. Spice it Up: Add coriander, cinnamon, smoked paprika, salt, pepper, and turmeric. Stir to coat the vegetables evenly with spices.

4. Simmer the Stew: Pour in 2 cups of vegetable broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 30 minutes, stirring occasionally.

5. Reduce and Finish: Increase heat slightly and simmer uncovered for 10–15 minutes until the liquid thickens. Stir in lemon zest and lemon juice.

6. Serve: Garnish with fresh cilantro if desired. Serve hot with naan, crusty bread, or a side salad.

Nutrition (Per Serving):

• Calories: 225

• Fat: 8g

• Carbs: 39g

• Protein: 5g

Pro Tip:

Pair with Other Comfort Foods. For a complete cozy meal, this stew goes exceptionally well with a tangy side like a German Potato Salad. The creamy, vinegar-forward potatoes complement the sweet and spiced flavors of the stew beautifully.

This recipe is perfect for anyone looking to enjoy the flavors of fall in a healthy, satisfying way. The combination of spices and seasonal vegetables makes it both comforting and nourishing, ideal for dinner for two—or even leftovers for the week!