Butternut Squash Stew with Black Beans

This definitely has a nice little Indian vibe going what with the curry, cinnamon, and cumin.  More than that, it's tremendously filling and otherwise delicious (says I as I eat some).  I sure wish soup photographed better...I feel like they all look the same, but they're not!  The original recipe (from Bon Appetit) is with chicken which is super tasty, but lacking chicken, I threw in a can of black beans.  A note on the butternut squash...seriously--be careful when you crack it open.  You need a really sharp knife to get through that skin.  If you're lacking such a knife (shoot, I have one and cutting these things scare me), peel it first--it'll be easier to cut through).

Winter Squash stew with Indian Spices (adapted from Bon Appetit)
Olive oil
1/2 large onion, chopped
3 cloves of garlic
1 1/2 tsp each of ground cumin and curry powder
1 tsp cinnamon
1 small butternut squash, peeled, seeded, and diced into 3/4" chunks
1 big Russet or Yukon Gold potato, peeled and diced in 3/4" chunks (you can leave the peel on if you want an earthier flavor and provided that you're using a non-scary organic potato)
3 roma tomatoes diced in 3/4" chunks
2 cups of chicken stock
salt
1 can black beans, drained and rinsed
Leafy green herbs of your choice (today I used a combo of parsley, spearmint, and cilantro--really anything is fine though)

Heat a 4 qt pot over medium heat.  Add enough oil to slightly film the bottom and add the onion and garlic.  Saute until the onion is translucent.  Add the spices and stir.  Allow the spices to toast for about a minute.  Add the rest of the ingredients and bring to a boil.  While the liquid is heating, taste for salt.  You'll want the liquid to be just a little saltier than you think prudent as the squash and the potato will absorb some.  When the liquid is at a boil, reduce the heat to medium low and cook until the potatoes and the squash are tender--probably 15-20 minutes.  Add the beans and heat through.  Your lunch sure was fast to make today!