Fall Vegetable Stew

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic , minced ( 1 tablespoon )
• 1 medium yellow onion , chopped ( 1 cup )
• 2 cups butternut squash , peeled, seeded and cubed (½-inch; 1 small squash )
• 1 small zucchini , cut into ½-inch half-moons ( 1½ cups )
• 1 medium carrot , peeled and cut into 1-inch rounds ( ½ cup )
• 1 small red bell pepper , cut into 1-inch pieces ( ¾ cup )
• 1 medium tomato , chopped ( 1 cup )
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ¼ teaspoon ground turmeric
• 2 cups unsalted vegetable broth
• ½ teaspoon grated lemon zest
• 1 tablespoon lemon juice
• Chopped fresh cilantro for garnish (optional)

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