Ingrediants: bell pepper(8 servings) , red potatoes(10 ounces) , butternut squash(1 pound) , caraway seeds(0.75 teaspoon) , kosher salt(8 servings) , baby spinach(6 ounces) , canned tomatoes(28 ounce) , water(3 cups) , yellow onion(1 medium) , garlic cloves(4 medium) , olive oil(1 tablespoon) , SummaryYou can never have too many soup recipes, so give Bratwurst and Butternut Squash Stew a try. This recipe makes 8 servings with 111 calories, 4g of protein, and 2g of fat each. For 76 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is perfect for Autumn. Head to the store and pick up caraway seeds, water, butternut squash, and a few other things to make it today. It is a good option if you’re following a gluten free, whole 30, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is spectacular. Try Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew, Butternut Squash Stew, and Butternut squash and red lentil stew for similar recipes. Instructions Step 1 – Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Step 2 – Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Step 3 – Cut the squash into 1-inch cubes and set aside. Step 4 – Heat the oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Step 5 – Remove to a plate and set aside.Return the pan to medium heat, add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Step 6 – Add the squash and potatoes and cook until the potatoes are just starting to brown, about 5 minutes. Stir in the caraway and cook until fragrant, about 30 seconds. Step 7 – Add the tomatoes, their juices, and water and bring to a boil. Reduce the heat to low and simmer until the vegetables are fork tender, about 45 minutes to 1 hour. Slice the reserved sausage into 1/2-inch rounds and add it to the pan along with the spinach. Cook until the sausage is heated through and the spinach is wilted, about 2 minutes.