Ingredients:

  • 1 medium butternut squash, peeled and diced (about 4 cups or 500g)
  • 1 can (15 oz or 425g) kidney beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) ground cinnamon
  • 2 cups (480ml) vegetable broth
  • 2 tbsp (30ml) olive oil
  • Salt and pepper to taste
  • 2 tbsp (30ml) fresh lemon juice
  • ¼ cup (15g) fresh cilantro, chopped (optional, for garnish)

Instructions:

  1. Peel and dice the butternut squash, rinse and drain the kidney beans, dice the onion and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Sprinkle in the cumin, smoked paprika, and cinnamon; stir for 30 seconds to toast the spices.
  4. Add the diced squash and kidney beans to the pot; mix well. Pour in the vegetable broth and bring to a gentle simmer.
  5. Cover and cook for 20-25 minutes, or until the squash is tender (fork-tender, not mushy).
  6. Stir in lemon juice and season with salt and pepper to taste.
  7. Garnish with fresh cilantro if using, and enjoy warm.