Perfect comfort food for cold days – delicious and nourishing packed with fiber and vitamins. All done in one pot.

Preparation time: 30 minutes (without pumpkin cutting)

What you need:

1 tablespoon olive oil

1 large onion, chopped

3 garlic cloves, minced

3 cups (2 15oz cans)/220g) cooked white beans (navy, Great Northern or cannellini); drained and rinsed; if you use cans take without added salt.  

1 small zucchini, trimmed and cut into small cubes

1 ½ lb (700g) butternut squash, peeled, deseeded and cut into bite size cubes (you can substitute with any pumpkin)

2 tomatoes, chopped (optional)

1 green jalapeno, deseeded and finely chopped (optional)

2 tablespoons paprika powder

1 tablespoon cumin

1 teaspoon pumpkin spice (you can substitute with ½ teaspoon cinnamon and ½ teaspoon clove powder)

½ teaspoon chili powder, more if you like it spicier

1 teaspoon salt, more to taste

3 cups (700ml) low-sodium veggie broth  

1 cup/180g quinoa

2 tablespoons fresh lime juice

1 bunch of fresh herbs (parsley, coriander, basil), chopped

How to do it:

Heat oil in in a large pot over medium heat, add onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.

Stir in the butternut squash/pumpkin, tomatoes, jalapeno, broth, all spices and quinoa and mix carefully; increase heat to high, bring to a boil, then lower the heat until the mixture is simmering; cover, and cook until the squash is fork-tender and the quinoa is fully cooked, about 20 minutes.

Add cooked beans and continue to simmer for another 4-5 minutes.

Stir in the lime juice, taste, and season with more salt, chili and/or lime juice, if needed.

Garnish with herbs and serve hot.

Enjoy!