Curried Butternut & Sweet Potato Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.4
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,128.5 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Curried Butternut & Sweet Potato Stew calories by ingredient
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Number of Servings: 6


    2 medium butternut squash
    2 medium sweet potatoes
    1 large onion, diced
    3 cloves garlic, minced
    3 tsp fresh ginger, minced
    1/2 tsp olive oil
    4 cups vegetable broth
    1 tbsp curry powder
    1 tsp ground cinnamon
    1 tsp ground nutmeg


Preheat oven to 400 degrees and line baking sheet with foil.
Halve and clean seeds out of squash, and poke holes in potatoes.
Place squash cut-side down on baking sheet with potatoes and onion.
Roast in oven for 45 minutes.
Scrape potato & squash flesh out of skins.
Heat oil in bottom of stockpot.
Sautee garlic & ginger.
Add rest of ingredients and simmer for 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user MBBORED.

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