Roast squashes and sweet potato at 425 degrees F for 55 minutes in oven. Set aside and let cool. (Note-keep the skin on the squashes and sweet potato and discard the inner seeds before roasting.)
In a large stove top pot, add the canola oil and set to low heat.
Once the kabocha squash has cooled, scoop out the flesh and add to the stove top pot. Discard peel.
Add the entire delicata squash and sweet potato, skin on, to the pot.
Add the vegetable broth and set to simmer. Add the spices in.
Using your immersion blender, blend the squashes and broth together until uniform consistency achieved.
Add the rice.
Remove from heat and serve up with a delicious slice of bread and top with seeds, thyme and/or cheese. It all depends on your audience and what diet types you have dining with you!
Enjoy!
Nutrition Facts
Vegan Savory Squash Stew
Amount Per Serving
Calories 228Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 260mg11%
Potassium 832mg24%
Carbohydrates 45g15%
Fiber 6g24%
Sugar 6g7%
Protein 7g14%
Vitamin A 6486IU130%
Vitamin C 23mg28%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.