![['Close-up view of a colorful fall vegetable stew in a bowl.', 'Side view of a hearty vegetable stew featuring squash, zucchini, and tomatoes.', 'A rich vegetable stew brimming with seasonal ingredients, garnished with cilantro.', 'Vibrant fall vegetable stew with visible chunks of butternut squash and carrots.']](https://snacknova.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__5842471e-f6cf-4557-8d72-9d239699b681_2-1.webp)
Fall Vegetable Stew
A hearty and warming vegetable stew perfect for autumn evenings, packed with seasonal flavors and spices.
Ingredients
Oil
- 1 tablespoon extra-virgin olive oil
Vegetables
- 3 cloves garlic, minced ((1 tablespoon))
- 1 medium yellow onion, chopped ((1 cup))
- 2 cups butternut squash, peeled, seeded and cubed ((½-inch; 1 small squash))
- 1.5 cups zucchini, cut into ½-inch half-moons ((1½ cups))
- ½ cup carrot, peeled and cut into 1-inch rounds ((½ cup))
- ¾ cup red bell pepper, cut into 1-inch pieces ((¾ cup))
- 1 medium tomato, chopped ((1 cup))
Spices and seasonings
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground turmeric
Broth and citrus
- 2 cups unsalted vegetable broth
- ½ teaspoon grated lemon zest
- 1 tablespoon lemon juice
Garnish
- Chopped fresh cilantro for garnish ((optional))
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add garlic and onion; cook until fragrant and softened, 1-2 minutes.
- Add butternut squash, zucchini, carrots, bell pepper, and tomato; cook until starting to soften, 3-5 minutes. Stir in spices and salt.
- Pour in broth; bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes.
- Increase heat to a lively simmer; cook until liquid thickens, 10-15 minutes. Add lemon zest and juice; stir and serve garnished with cilantro if desired.
Notes
This stew is best served hot, with crusty bread or rice on the side.