Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, heat 3 tablespoons of olive oil over medium heat and sauté 2 large chopped onions until softened, about 8 minutes.

2. 2

   Add 6 minced garlic cloves, 1/4 cup of tomato paste, 2 tablespoons of Khmeli Suneli, 1 teaspoon of ground coriander, and 1 teaspoon of marigold powder to the pot, stirring constantly for 2 minutes until fragrant.

3. 3

   Incorporate 2 kilograms of cubed butternut squash, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the pot, tossing everything to coat the squash evenly.

4. 4

   Pour in 4 cups of vegetable broth, add 2 whole bay leaves, and bring the mixture to a gentle simmer before transferring it to a slow cooker.

5. 5

   Cover the slow cooker and cook on low for 4 hours, or until the butternut squash is tender and easily pierced with a fork.

6. 6

   Stir in 1 cup of finely chopped walnuts and 1/2 cup of unsweetened pomegranate juice during the last 30 minutes of cooking.

7. 7

   Just before serving, stir in 1/2 cup of fresh chopped cilantro and 1/4 cup of fresh chopped parsley.