Butternut Squash Stew

Ingredients

• 2 Tbsp (30 ml) extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup (250 mL) finely chopped white onion
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) ground cumin
• ½ tsp (2 mL) chili powder
• 1 zucchini, cut into ¾-inch (2 cm) cubes
• 1 cup (250 mL) chopped celery
• 1 cup (250 mL) cubed butternut squash (¾-inch/2 cm cubes)
• 1 can (14 oz/398 mL) diced tomatoes, with juice
• ½ cup (125 mL) amaranth
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper
• 1 cup (250 mL) vegetable or chicken broth