Start with the butternut and kabocha squash. Peel them then cut them into half lengthwise. Using a large spoon remove all of the seeds and stringy meat, then chop into bite-size cubes.

Peel and finely chop the shallots.

Peel and mince or grate the garlic cloves. I like using my garlic press for this.

Cut off a quarter of the cabbage head and throughout wash the leaves. Chop into thin strip.

Drain and rise your canned beans and set aside.

Lastly, get your spices ready.

Add 1 tbsp of oil (I use coconut or avocado oil) to your soup pot and heat on medium heat.

Once the pot is hot, add the chopped shallots and minced/grated garlic and sauté for about a minute.

Next, add the rice, spices, and the juice of 2 lemons and stir to combine. This step lightly toasts the rice and spices which add a nutty flavor to the dish.

Now, add the cubed winter squash, shredded cabbage, vegetable stock, bay leaves and thyme.

Cover the pot and simmer the stew for 30 minutes, stirring occasionally.

After 30 minutes, add the drained and rinsed beans and give it a taste.

This is when you can adjust the seasoning by adding more salt, pepper and lemon juice, if needed.

Cover the pot and cook for another 5 minutes or until the squash is fork tender and the rice is cooked.

I prefer my rice with a bit of a bite.

Once the squash and rice are cooked, turn off the heat and add the parsley.

This stew can be stored in the refrigerator for up to 4 days.