Seasonal Autumn Stew

• bay leaves2
• butternut squash1 medium
• canned tomatoes1 can
• chili flakes1 teaspoon
• cinnamon1 pinches
• fennel bulb1
• garlic2 cloves
• kale0.5 bunch
• mushrooms2 cups
• olive oil1 tablespoon
• onion1
• parsnip1
• rosemary1 tablespoon
• salt and pepper4 servings
• vegetable broth1 cup

Instructions

1. 1

   In a large soup pot, heat the olive oil over a medium heat.

2. 2

   Cook onions, stirring, until golden and beginning to caramelize.

3. 3

   Add garlic, fennel, squash, parsnip, rosemary, bay leaves, salt and pepper.

4. 4

   Continue to cook for about five minutes until the vegetables start to soften.

5. 5

   Add stock, pureed tomatoes and chili flakes.

6. 6

   Cover and simmer until the vegetables are tender, about 15 minutes.Meanwhile, saute thinly sliced mushrooms in a little olive oil and butter until they start to brown.Once the vegetables are tender, add mushrooms and kale to the stew along with a pinch or two of cinnamon.

7. 7

   Taste and adjust seasoning, adding more salt, pepper or chili flakes if needed.Try serving topped with a little Italian flat leaf parsley and sour cream and whole wheat bread on the side