Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

Target recipe: heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken.