Squash Stew, dairy-free

Ingredients

• 1 kg Summer squash
• 1 pcs Small onion, finely chopped
• 3 clove Garlic, finely chopped
• 2 tbsp Olive oil
• 1 tsp Red paprika powder
• 500 ml Water
• 240 ml Almond milk, unsweetened
• 4 tbsp Whole wheat flour
• 10 g Salt and freshly ground black pepper to taste
• 1 bunch Dill weed, freshn chopped

Method

1. Heat olive oil in a large pot over medium heat.
2. Sauté the onion until translucent, about 5 minutes.
3. Add garlic and paprika, and cook for another minute.
4. Add the grated squash and water. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is soft.
5. In an other bowl, mix the almond milk with the whole wheat flour.
6. Temper the almond milk mixture with a bit of hot stew, then stir back into the pot.
7. Cook for an additional 5 minutes, stirring constantly.
8. Stir in the fresh dill. Season with salt and pepper to taste.